For 2p boil 70 grams of quinoa al dente. Mix the quinoa with 2 table spoons of sliced black olives, 1 finely chopped onion, 2 chopped garlic cloves, 1 chopped spicy little pepper and zeste of 1 lemon. Empty the belly of a seabass and make some oblique incisions at both sides. Put the fish on 2 layers of strong aluminium foil. Fill the fish with the quinoa mixture and add pepper and salt. Cover with a few slices of lemon. Close the aluminium foil. Bake the fish in the oven at 220° for 20mins.
Cut 600 grams of courgettes in courgettini (this is an easy job if you have the right tool). If you don’t have this instrument use a potato peeler to create tagliatelle of courgette. Mix the courgettini with juice of 1 lemon, 1 chopped chili pepper, 2 chopped garlic cloves, and a good drizzle of olive oil. Put the courgettes in the oven for 10 mins. Stir now and again.
Serve all together.
Yummie, healthy and nice plate!