Try a taste of the Middle East with this fragrant fish dish.
- Preheat oven to 180C. Place pistachios on an oven tray and roast for 5 minutes or until light golden. Set aside.
- Combine quinoa and 750ml (3 cups) water in a large saucepan. Cover with a lid and bring to the boil over high heat. Reduce heat to low and cook for 10 minutes or until water is absorbed. Rinse under cold running water, drain and transfer to a large bowl.
- Meanwhile, combine spices in a large, shallow bowl. Add 2 tablespoons oil, season with salt and freshly ground black pepper, and stir to combine. Add fish fillets and turn to coat.
- Heat a large frying pan over high heat. Add fish, skin-side down first, and cook for 2 minutes each side or until just cooked. Transfer to a plate.
- Add pistachios and currants to quinoa. Zest over orange, reserving orange, then pick mint leaves and add to quinoa. Gently toss to combine.
- Juice orange into a small bowl. Add pomegranate molasses and remaining 1 tablespoon oil, then whisk to combine and season. Drizzle half the dressing over quinoa salad and toss to combine.
- Divide quinoa salad among plates. Top each with a piece of fish, then drizzle with remaining dressing and serve with Greek-style yoghurt.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set