Sumac baked fish with saffron quinoa for a delicious meal

Ingredients for Sumac baked fish with saffron quinoa

• 540 g quinoa

• 950 ml water

• 10 g fine sea salt

• 60 ml olive oil

• 0.5 g ground saffron

• 2 g ground cardamom

• 10 g fine sea salt

• 2 g freshly ground pepper

• 2 g turmeric

• 40 g sumac powder

• 900 g salmon, striped bass, or catfish fillets, each 1 cm thick

• 30 ml olive oil, combined with 30 ml lime juice

• 55 g shelled walnuts, roughly chopped

• 85 g fresh basil, roughly chopped

• 85 g fresh coriander, roughly chopped

• 85 g fresh mint, roughly chopped

• 2 cloves garlic, peeled, finely chopped

• 30 ml lime juice

• 3 g fine sea salt

• 2 g freshly ground pepper

• 60 ml olive oil

How to make Sumac baked fish with saffron quinoa

1. Wash the quinoa by placing it in a fine-mesh colander and rinsing thoroughly under cold water.

2. Place all the ingredients in a large pot, stir gently for 1 minute to dissolve the salt, and bring to the boil.

3. Reduce the heat to low, cover, and cook for 30 minutes without stirring, or until the quinoa is tender.

4. Fluff the cooked quinoa with a fork and set aside until ready to serve.

5. In a bowl, mix all the ingredients for the sumac rub and set aside.

6. Arrange the fish fillets, skin-side down, on a rimmed baking tray lined with baking parchment.

7. Brush both sides of the fish with the olive oil and lime juice mixture, then sprinkle the sumac rub evenly over the fillets.

8. Cover the tray with cling film and chill in the fridge for 15 minutes to 1 hour until ready to cook.

9. Shortly before serving, preheat the oven to 230°C (fan).

10. Uncover the baking tray and place it in the oven. Bake for 15–20 minutes, or until the fish is cooked through and flakes easily.

11. Meanwhile, mix all the ingredients for the green sauce topping and set aside.

12. Remove the fish from the oven and place 1 tablespoon of the topping on each fillet.

13. Serve the fish with the quinoa.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.