Barramundi with Avocado Oil Lemon-Herb Quinoa Salad

Serves 2

Time 30 minutes

Ingredients

2 barramundi fillets

Juice of ½ lemon 

Avocado oil

Salt and pepper

For the Salad

1 cup quinoa

2 cups water or vegetable broth

2 tbsp avocado oil

Juice and zest of 1 lemon

½ cup cherry tomatoes, halved

¼ cup red onion, finely chopped

¼ cup cucumber, diced

¼ cup fresh herbs (such as parsley or dill), chopped

Salt and pepper, to taste

Crumbled feta cheese or avocado slices, for garnish (optional)

Method

For the barramundi, season barramundi fillets with salt and pepper. Heat avocado oil in a pan over high heat. Once the oil is hot, add the barramundi fillets, skin side down. Cook for about 3-4 minutes until the skin is crispy. Flip and cook for another 2-3 minutes. Place in the oven for 10-15 minutes until cooked through, depending on the thickness of the fillets. Serve with a squeeze of lemon.

For the salad, rinse the quinoa under cold water. In a saucepan, combine the quinoa and water (or vegetable broth) and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Allow the quinoa to cool slightly.

In a large bowl, whisk together the avocado oil, lemon juice, and lemon zest to create a dressing. Season with salt and pepper to taste.

Add the cooked quinoa to the dressing and toss to coat evenly.

Gently fold in the cherry tomatoes, red onion, cucumber, and fresh herbs.

Adjust seasoning as needed. Serve the salad at room temperature with the Barramundi. 

Garnish with crumbled feta cheese or avocado slices, if desired.