Lemon sole with zucchini and quinoa

Ingredients

For 1 serving

• Sole220 g
• Zucchini200 g
• Quinoa55 g
• Lemon zest2 g
• Extra virgin olive oil12 g
• Lemon juiceto taste
• Mintto taste
• Saltto taste
• Black pepperto taste

Contains: fish

In season: May – September

Method

1. Rinse the quinoa well in a sieve, then cook it in boiling salted water for 15 minutes over medium heat, until the grains are translucent and show their little white tail; drain.
2. Meanwhile wash and trim the courgettes and cut them into julienne, thin sticks.
3. Heat half the oil in a frying pan over medium-high heat and sauté the courgettes for 4 minutes, until just wilted but still crisp; salt them.
4. Pat the sole fillets dry and salt them. Heat the remaining oil in a non-stick pan over medium-high heat and cook them for 2 minutes per side, until white and opaque; deglaze with the lemon juice and turn off the heat.
5. Serve the sole on the quinoa and courgettes with its juices spooned over, finished with the grated lemon zest, a few mint leaves and a grind of black pepper.