Simple, healthy, super quick and will hit the spot for flavour. I live off suppers like this throughout the week as they can be made within half an hour and grains and pulses like quinoa are so versatile to play with depending on whats in your fridge. My fridge this evening included bunches of fresh herbs, half a red onion and a fading packet of lonely pine nuts. Feel free to add whatever you have to hand: Chorizo, leftover chicken, stray vegetables or some lemony crumbled goats cheese….

Serves 2

• 120g quinoa/bulgar wheat mix (I used this one)
• Large handful of each: Basil, dill, coriander, parsley, chopped
• 1 red onion, sliced thinly
• 1 tsp ground cumin
• Zest and juice of 1 lemon
• Handful pine nuts, toasted
• 2 sea bream fillets

1. Simmer the quinoa in water for about 10-15 minutes until ready and soft (follow packet instructions for different types) Drain and set aside to cool slightly.
2. Heat a frying pan until hot and dry toast the pine nuts until just starting to colour and smell fragrant then remove and leave to cool.
3. Heat a little oil in the frying pan and soften the onion for about 5 minutes until starting to turn translucent. When soft, add the ground cumin and stir for a few minutes. Remove from the heat and stir this into the quinoa with the pine nuts and herbs.
4. Season and stir in the lemon juice and zest.
5. Heat a frying pan until hot. Season and score the skin side of your bream fillets. Add a dash of oil to the pan and fry skin side down for about 3 minutes and then flip over for the final minute to finish the cooking.
6. Serve on top of your herby quinoa with some lemony or spiced yoghurt if you like!