Gluten-Free Fish Sticks With Jasmine Rice And Quinoa
- For the fish sticks
On a baking tray lined with parchment paper, we put the fish sticks and cook in preheated oven at 220 °C for 15 minutes, until golden brown.
- For the rice and quinoa
We boil the rice for 10 minutes and the quinoa for 8 minutes; we cool them off under cold running water. Next, we heat olive oil in a pan and sauté the pepper and parsley. We add the rice and quinoa and toss in the shot of water, seasoning, spring onion and lemon zest. We take the pan off the heat and serve.
- 1 pack Pescanova fish sticks from hake fillet, gluten-free
- 70g jasmine rice
- 70g quinoa
- 2 tbsp parsley
- 2 tbsp spring onion, finely chopped
- zest of ½ lemon
- 1 red pepper, finely chopped
- olive oil
- 1 shot water