Catch of the day

We reveal fresh and easy ways to make fish dinners even more enticing and flavoursome.

FISH & QUINOA SALAD WITH GREEN HUMMUS

PREP + COOK TIME 35 MINUTES SERVES 4

2/3cup (135g) tri-coloured quinoa, rinsed well

1¼ cups (310ml) water

500g skinless boneless blue-eye trevalla fillets (see notes)

2 teaspoons extra virgin olive oil

1 cup fresh flat-leaf parsley leaves, chopped coarsely

1 cup fresh coriander leaves, chopped coarsely

1 cup fresh mint leaves, chopped coarsely

1 teaspoon ground sumac

2 fresh long green chillies, seeded, chopped finely

½ cup (130g) hummus

1½ tablespoons water

¼ cup (60ml) lemon juice

200g trimmed watercress

200g cherry tomatoes, halved

1 small Lebanese cucumber (100g), halved lengthways, sliced thinly

1/3cup (50g) pomegranate seeds

1 tablespoon pomegranate molasses

1 Place quinoa and the water in a medium saucepan over high heat, cover; bring to the boil. Reduce heat to low; cook, covered, for 10 minutes. Stand, covered, for 10 minutes.

2 Meanwhile, preheat a grill plate (or grill pan or barbecue) on high. Brush fish with oil; cook for 3 minutes each side or until just cooked through. (The cooking time will depend on the thickness of the fish.) Transfer fish to a plate; cover loosely with foil.

3 To make green hummus, process parsley, coriander, mint, sumac, chilli, hummus, the water and half the lemon juice until smooth.

4 Place quinoa, watercress, tomato, cucumber, pomegranate seeds and remaining lemon juice in a large bowl; toss to combine.