Punchy, peppery sardine treat
by Michael Jolliffe
Serves: 2
Time to Prepare: 25mins
Ingredients:
40g quinoa
40g millet
2 sardine fillets
1 large sweet red pepper, chopped
1 lemon
4 tbsp tomato puree
1 yellow onion, diced
½ small bunch of coriander
Lots of extra virgin olive oil
1 bay leaf
½ tsp black onion seeds
¼ tsp chilli powder
Cracked black pepper
Instructions:
- Add 2-3 tbsps of olive oil to a large pan and sweat onions, onion seeds and chilli powder on a medium heat for approximately 5 minutes.
- Meanwhile, pour the millet and quinoa into a second large saucepan, cover it with ½ litre of water, bring to the boil and simmer.
- After 5 minutes, add the tomato puree, pepper and bay leaf to the first pan and sweat for a further five minutes, adding olive oil where necessary to prevent sticking.
- When the millet and quinoa has been simmering for 15 minutes, drain any excess water and add to the first pan, covering the mixture in an even layer. Drizzle with olive oil, the juice of 1 lemon and top with lemon zest.
- Lay the sardine fillets across the top of the millet and quinoa and season with freshly cracked black pepper. Add a lid to the pan and allow the fish to be steam cooked for approximately 10-12 minutes.
Serve carefully and enjoy!