Recipe sourced from

Serves 2


  • 2 snapper fillets with skin on
  • 1 bulb garlic
  • 1 cup olive oil
  • 2 Tbsp parsley
  • 2 tsps mint
  • 2 anchovy fillets, roughly chopped
  • 1 Tbsp capers
  • 1 shallot, finely sliced
  • 1/2 lemon
  • 1 cup quinoa
  • 8 oz. cherry tomatoes, sliced
  • Flaky sea salt and freshly cracked black pepper


Remove the garlic cloves from the bulb and place into a bowl. Cover with boiling hot water and leave to sit for 5 minutes. Drain the water and remove the skin from the garlic (they should slide right off). Using a sharp knife, finely slice the garlic.

In a large frying pan on medium heat, bring ¾ cup of olive oil to heat. Add the sliced garlic to the pan and immediately turn the heat to low. Cook for 3 – 4 minutes or until they turn golden in color. Move the garlic around with a metal spatula to ensure they do not stick to one another.

Spoon the garlic chips out with a metal skimmer and place onto a plate that is lined with absorbent paper. Set to the side. In a medium bowl, combine the parsley, mint, anchovy, capers, shallot and lemon juice. Season with salt and pepper and pour over 1 tbsp of the hot garlic oil. Stir through to combine.

In a large pot, add the quinoa and cover with 2 cups of water. Leave to sit for 15 minutes. Turn the heat to high and bring to the boil. Once boiling, reduce to a simmer and cover. Cook for 15 minutes, then take off the heat and leave to sit for 10 minutes.

While the quinoa is cooking, prepare the fish. Season the fish with salt and pepper on both sides. In the frying pan on a high heat, add ¼ cup olive oil and bring to the heat. Place the fish skin side down and cook for 2 minutes or until crispy. Reduce the heat to low and flip the fish over. Cook for 1 minute.

Spoon the quinoa onto a plate and stir through the tomatoes. Season with salt and pepper. Place the fish on top, skin side up and spoon over the green herb sauce. Finish off with a sprinkling of garlic chips.