500g whiting fillets
1 tbsp olive oil
½ cup red or white quinoa
1 bunch asparagus, ends cut off
½ cup olive oil
1 tbsp lemon zest
1 tbsp lemon juice
1 punnet perino tomatoes, finely chopped
½ bunch shallots, finely chopped
½ bunch basil leaves, finely chopped
Salt and pepper
Place quinoa and 1 cup water in a saucepan over high heat, bring to the boil and simmer until quinoa is cooked, fluff with a fork.
Heat olive oil over medium-high heat in a pan, sauté asparagus in the oil until well cooked. Clean pan, add extra oil, cook whiting fillet on each side for 1-2 minutes.
Place the olive oil, lemon zest, lemon juice, chopped shallots and tomatoes in a small pot over low heat, gently warm through before adding basil leaves, season to taste.
Spoon quinoa onto plates, top with whiting, asparagus and spoon over a generous amount of sauce.