329 calories per person
Preparation:
30 min.
Cooking:
25 min.
For 4 people :
4 halibut back, 12 pitted black olives, 60 g dry wholemeal bread, 1 tbsp. chopped tarragon, 1 crushed garlic clove, 3 onions, 2 tbsp. olive oil, salt, pepper.
For the patties:
70 g quinoa, 2 zucchini, 1 onion, 2 eggs, 2 tbsp. chopped tarragon, 1 tbsp. tablespoon of olive oil.
Preparation:
The oven is preheated to 180 ° C (approximately 5 th). In a salad bowl, olives, bread mixed in bread crumbs, tarragon, garlic, finely chopped onions and half of the oil are mixed together. We season. The quinoa is cooked in boiling salted water (see information on the packaging), then drained. The zucchini is grated over a colander. They are pressed heavily with the back of a spoon to remove excess liquid. Then they are mixed with the peeled and chopped onion, the beaten eggs, the cooked quinoa, the tarragon. We season.
Cooking:
The halibut back is placed on the oiled oven board with a brush. We divide it over the olives preparation. Bake and cook for 15 minutes, until crust is golden brown. During this time, a dozen patties (approximately 5 cm in diameter) are formed with the zucchini-quinoa mixture which is cooked for 3 minutes on each side in an oiled non-stick skillet.
Service:
In each plate, there is a back of halibut in olive crust and three cakes.
Good to know :
For a balanced menu, after this main course a dairy product and fresh fruit are proposed, which will bring calcium and vitamin C.
Preparation:
30 min.
Cooking:
25 min.
For 4 people :
4 halibut back, 12 pitted black olives, 60 g dry wholemeal bread, 1 tbsp. chopped tarragon, 1 crushed garlic clove, 3 onions, 2 tbsp. olive oil, salt, pepper.
For the patties:
70 g quinoa, 2 zucchini, 1 onion, 2 eggs, 2 tbsp. chopped tarragon, 1 tbsp. tablespoon of olive oil.
Preparation:
The oven is preheated to 180 ° C (approximately 5 th). In a salad bowl, olives, bread mixed in bread crumbs, tarragon, garlic, finely chopped onions and half of the oil are mixed together. We season. The quinoa is cooked in boiling salted water (see information on the packaging), then drained. The zucchini is grated over a colander. They are pressed heavily with the back of a spoon to remove excess liquid. Then they are mixed with the peeled and chopped onion, the beaten eggs, the cooked quinoa, the tarragon. We season.
Cooking:
The halibut back is placed on the oiled oven board with a brush. We divide it over the olives preparation. Bake and cook for 15 minutes, until crust is golden brown. During this time, a dozen patties (approximately 5 cm in diameter) are formed with the zucchini-quinoa mixture which is cooked for 3 minutes on each side in an oiled non-stick skillet.
Service:
In each plate, there is a back of halibut in olive crust and three cakes.
Good to know :
For a balanced menu, after this main course a dairy product and fresh fruit are proposed, which will bring calcium and vitamin C.
