As promised yesterday, I’m sharing today my Tuesday night fish pilaf dinner, which I cooked from Sarah Wilson’s Simplicious cookbook 🙂 I love this recipe – it was SO easy it’s almost not even a recipe, which is what I like midweek when I’m knackered from work, want something made from scratch, still healthy, but can’t be bothered with anything fancy or complicated with 50 ingredients and steps. Enter Simplicious.
To save me re-typing, I did follow the recipe in the book below, with my only changes being:
1. I used vegetable stock from the packet (I know, totally against her theory, but I already had it and it would have been wasteful to throw it out and make it from scratch!
2. I added in some extra veggies in the form of capsicum
3. I used a basa fillet and a squid tube from our local market – they were both enormous so this made 4 serves (yay for leftovers!)
4. For the herbs/spices, I used fresh coriander and mint, and a mix of dried smoky paprika, turmeric and cumin
5. I added toasted almonds at the end so they’d be nice and crunchy
Changes I’d make next time would be to add some more salt and coriander through the quinoa, and use about a third of the stock the recipe called for. The fresh herbs and lemon juice were an absolute must to give it flavour; I’d probably be using some stronger herbs and spices on the seafood, too, to give it bit more kick. All in all, great quick & easy mid-week meal, and a fantastic way to add seafood to your diet little more regularly.