Kipper with Lemon-Dill Quinoa and Roasted Asparagus

This dish combines the traditional flavors of kipper, a smoked herring, with a refreshing lemon-dill quinoa and perfectly roasted asparagus. The smokiness of the fish pairs beautifully with the bright citrus notes and the nutty texture of quinoa, while the asparagus adds a lovely crunch. This balanced meal is not only satisfying but also meets pescatarian dietary requirements.

Ingredients:

• 2 kippers, filleted
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 lemon, zested and juiced
• 2 tablespoons fresh dill, chopped
• 1 tablespoon olive oil
• 1 bunch asparagus, trimmed
• Salt and pepper to taste
• 1 clove garlic, minced

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the asparagus with olive oil, garlic, salt, and pepper. Spread on a baking sheet and roast for about 15-20 minutes until tender and slightly crispy.
3. In a saucepan, bring the vegetable broth to a boil. Add the quinoa, lemon zest, and a pinch of salt. Reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed.
4. Once the quinoa is cooked, remove from heat and stir in the lemon juice and chopped dill.
5. Meanwhile, grill or pan-sear the kipper fillets for about 3-4 minutes on each side until heated through.
6. Serve the kippers on a bed of lemon-dill quinoa, alongside the roasted asparagus.