A Yummy Dinner (not only) for Diabetics! Grilled Fillet of Nile Perch on Quinoa Cakes
Ingredients for 4 servings:
- 4 fillets of Nile perch
- A bunch of fresh herbs
(lovage, parsley, chives, thyme)
- Lemon juice
- Sea salt, a pinch of crushed caraway (you might use cumin, which has a more pronounced flavor)
- Pinch of white pepper
- Olive oil
- 1 clove of garlic
- 250 g quinoa
- Spring onion
- 2 bigger cloves of garlic
- 1 red pepper
- 1 small courgette
- 1 cup of dry white wine
- 3 cups of vegetable broth
- Olive oil, 1 teaspoon of butter
- 1 egg
- 2 spoonfuls of whole grain breadcrumbs (not required)
- Fresh herbs (oregano, thyme, parsley, chives)
- Sea salt
- Freshly ground pepper
- 2 spoonfuls of grated parmesan cheese
- Rocket and cherry tomatoes for decoration
First marinate the fillets in lemon juice, olive oil, crushed garlic and caraway and chopped fresh herbs for about twenty minutes. Season them with salt and white pepper. Meanwhile prepare the cakes.
Rinse quinoa and let it drain. In a pan heat the oil with a spoonful of butter, add finely chopped spring onions, garlic, red pepper, and zucchini, and fry for about five minutes. Add quinoa, pour white wine over it and cook until the wine evaporates. Add vegetable broth and cook for about twenty minutes until quinoa softens. Finally, mix with the egg, crushed garlic clove, chopped fresh herbs, 2 tablespoons of whole grain breadcrumbs and grated parmesan cheese to make cake dough. Make small cakes and fry them in the pan.
Put the perch fillets under a hot grill to brown for about five minutes, and then serve on the quinoa cakes. Decorate with rocket leaves and cherry tomatoes and sprinkle with grated Parmesan cheese.
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