Herb-Crusted Mackerel with Lemon-Dill Quinoa

This vibrant dish features pan-seared mackerel, coated in a zesty herb crust, served atop a fluffy lemon-dill quinoa. Perfect for a nutritious and satisfying meal, it's both delicious and simple to prepare.

Steps

1. Rinse the quinoa under cold water and drain. 2. In a small pot, bring 1 cup of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and stir in lemon juice and dill. 3. In a bowl, mix the parsley, dill, lemon zest, salt, and pepper. 4. Heat olive oil in a skillet over medium heat. 5. Coat the mackerel fillet with the herb mixture on both sides and place it skin-side down in the skillet. 6. Cook for about 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until cooked through. 7. Serve the mackerel on a bed of lemon-dill quinoa and garnish with extra dill.

1 mackerel fillet (about 150g) 1 tablespoon olive oil 1 tablespoon fresh parsley, chopped 1 tablespoon fresh dill, chopped 1 teaspoon lemon zest Salt and pepper to taste 1/2 cup quinoa 1 cup water 1 teaspoon lemon juice Additional dill for garnish