Tarragon & Mustard Fish with Quinoa & Lemon Yoghurt

Steps

1. Bring a pot of hot salted water to the boil.
2. Prep & cook quinoa salad. Cook quinoa in pot of boiling water for about 14 minutes. Add peas to pot and cook a further 1-2 minutes, until peas are bright green and quinoa is tender with a bite. Drain well.
3. Cook vegetables. Heat 1 tsp oil in a fry-pan on medium-high heat. Cook onion with a pinch of salt for 3-4 minutes, stirring often. Add broccoli, stock/water and 1/2 tsp of salt. Bring to a simmer and cook for 2-3 minutes, until broccoli is tender with a bite. Set aside in a bowl, wipe pan clean and reserve pan.
4. Prep fish. In a bowl, mix together mustard, honey, tarragon spices and lemon juice to make a paste. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half, add to bowl with paste and gently toss to coat.
5. Cook fish. Return pan to medium-high heat with 1 tsp oil. Cook fish for 2-3 minutes each side (depending on thickness), or until just cooked through. Set aside to rest and wipe pan clean.
6. Finish salad. Return pan to a medium heat, add quinoa, peas, onion and broccoli and reheat for 1-2 minutes, until hot. Remove from heat and stir through remaining quinoa salad ingredients.
7. Make lemon yoghurt. Whisk together lemon juice and yoghurt in a bowl. Season.
8. Serve quinoa salad topped with fish. Drizzle over lemon yoghurt.