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.