Quinoa, lemon, caper & parsley crusted fish

Lemon and fish go together as well as orange and chocolate. Don’t confine this combo to simply a squeeze of juice to your cooked fish, instead add a hint of that citrus goodness in with your crumb, be that traditional breadcrumbs or something like the quinoa I used in this dish.

Serves 4 | Gluten Free

1 cup cooked quinoa (or ½ cup uncooked)*
zest of 1 lemon
¼ cup flat leaf parsley, finely chopped
1 tbsp capers, finely chopped
1 large egg
4 white fish fillets
salt & pepper
butter and/or olive oil

Spread the quinoa onto an oven tray and place in oven at 180°C for 10 minutes to allow it to dry out a little. Allow to cool and then add the lemon zest, parsley, capers and a pinch of salt and pepper.
In a separate dish beat the egg then dip the fish into the egg before rolling and coating in the quinoa crumbs.
Heat a knob of butter and a dash of olive oil over a medium heat. (I like using a combination of both but you can use whatever oil you prefer.) Add the fish and fry until golden on both sides. (This will depend on the size and thickness of your fish.)
The key to cooking fish: don’t have the heat too high. Turn it only once and don’t over-cook it!  Remember the fish will continue to cook after you turn off the heat.

* I used Ceres Supergrain mix which is a mix of white, red and black quinoa along with Amaranth.

Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson

Background shot on Carrera Marble laminate from www.laminexnewzealand.co.nz

About the Author

Vicki Ravlich-Horan

Related Posts

Smashed Cucumber Salad

Smashed Cucumber Salad

RECIPE BY SHAUNA BRYNE Simple, quick and absolutely delicious!  This light salad is full of flavour and will be sure to become your go-to. 1 large cucumber pinch of salt (optional)1–2 tbsp sesame seeds 2 tbsp coconut aminos seasoning 1 tbsp rice vinegar 2 tbsp sesame...



One of the true joys of travelling is getting a real taste for a place, and for me the challenge is always how to recreate that at home. I was back in New Zealand just two days before I was in the kitchen trying to see if I could recreate these three dishes we enjoyed...

Eat Up New Zealand – The Bach Edition

Eat Up New Zealand – The Bach Edition

Peter Gordon describes Al Brown’s book Eat Up New Zealand – The Bach Edition as “a gem of a cookbook, full of childhood memories and insights into our culinary future”. I have to agree with Peter that it is a cookbook full of nostalgic recipes. It is, in fact, these...