Pangasius in olive guazzetto with quinoa

Ingredients

For 1 serving

• Pangasius200 g
• Cherry tomatoes180 g
• Green olives20 g
• Quinoa55 g
• Garlic1 clove
• Extra virgin olive oil12 g
• Parsleyto taste
• Saltto taste
• Black pepperto taste

Contains: fish,

In season: June – 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 halve the cherry tomatoes; peel and crush the garlic; pat the pangasius dry and cut it into 2–3 pieces.
3. Heat the oil in a wide pan over medium heat with the garlic for a minute, until just golden; add the tomatoes, green olives and a pinch of salt and cook for 5 minutes, until the tomatoes start to soften.
4. Lay the pangasius in the sauce, salt it lightly, cover and cook for 8 minutes over medium-low heat, until the flesh is white and flakes.
5. Finish with chopped parsley and a grind of black pepper and serve with the quinoa.