Here’s a nutritious recipe duo, designed to serve and impress 4-6 guests. This tender dish can feature fillets of Cod, Hake, Pollock, Haddock, or your preferred fish selection and is complemented with a well-balanced Quinoa Salad.
This recipe showcases the versatility of frozen ingredients and can elevate your culinary excellence with every serving. Join us in preparing these remarkable dishes and indulge in the savoury results that are sure to leave a lasting impression.
This recipe was curated by The Hungry Guy and is a perfect main course recipe for any occasion.
Ingredients for Fish Tray Bake
Serves 4-6
- 4 Large White Fish Fillets, skinless (Cod, Hake, Pollock, Haddock etc)
- 200g Chopped Tomatoes
- 15g Veg Bouillon
- 100g Water
- 75g IQF Red Onion Wedges
- 75g IQF Red Peppers, diced
- 50g Green Olives, whole
- 100g Butter Beans (or any white beans), drained
- 5g Smoked Paprika
- ½ lemon, juiced
- 10g Garlic Puree
- 10g Extra Virgin Olive Oil
- Salt & Pepper to taste
- Parsley & Basil Leaves to Dress
Here’s the method
- Place the chopped tomatoes in an oven proof dish or tray. Sprinkle over the veg bouillon, smoked paprika and water
- Add the onions, peppers, olives, butter beans, garlic puree and a pinch of salt and pepper
- Roast in the oven for 20 minutes at 180C
- Remove from the oven, place the fish fillets into the sauce, evenly distributed across the tray
- Season with some salt and pepper and a drizzle of olive oil
- Return to the oven and cook for 15 minutes until the fish is tender and fully cooked through
- Remove from the oven, drizzle with lemon juice and the fresh herb leaves
Ingredients for Quinoa Salad
Serves 4
- 50g Red Quinoa
- 50g White Quinoa
- 50g Black Quinoa
- 10g Veg Bouillon
- 50g IQF Diced Red Onion
- 50g IQF Diced Red Pepper
- 75g IQF Cherry Tomatoes, halved
- 5g IQF Parlsey (or dried)
- 5g IQF Mint (or dried)
- 5g IQF Coriander (or dried)
- 5g IQF Chives (or dried)
- 50g Extra Virgin Olive Oil
- 50g Feta Cheese
- 1 Lemon, juiced
- Salt & Pepper to Taste
Now let’s make it
- Bring a pan of water to the boil, add the bouillon and quinoa and boil for 15-20 minutes until tender and just soft
- Drain and leave to cool
- Once cold, mix the quinoa with the herbs, vegetables and cheese
- Season to taste with salt and pepper and lemon juice
As a tomato importer and quinoa importer, you can find more information on our product range here. Talk to the team today on 01386 761 555 or info@brusco.co.uk.