Oven Baked Mahi Mahi with Quinoa Salad

My my, it has been a very busy week for me. There has been a job opportunity that opened up at work recently and I have been spending the last couple of weeks frantically preparing for that, as well as trying to organise tickets for myself and a friend to go to a music festival this summer. So I haven’t actually been doing much cooking, or running for that matter, recently and that’s been a real shame. The stress levels are high but it is unfortunate that when stress is high, time is limited to participate in my favourite de-stressing activities.

I have been trying to stay healthy during this time and the mini heat waves we’ve been having have pushed me down the salad and seafood route. I’m going to South Africa this month, so hopefully I will get to eat a whole lot more fish and seafood while I’m out there and wash it all down with some delicious South African white wine.

So this is one of the speedy healthy dishes I have been making. The fish was purchased at the fish counter in Waitrose where they have brilliant Garnish and Go scheme. Basically you choose your fish, and then choose some garnishes for your fish, like parsley butter or sorrel and they garnish the fish and seal it in a ready-to-cook bag. It’s so easy! So I picked up these red pepper marinated mahi mahi fillets with a bit of fresh parsley and lemon, shoved it in the oven at home, prepped my salad and hey presto it’s all cooked with dressing and all.

The accompanying salad I made is a take on my “Super healthy sprouty salad” I made at the beginning of the month. Recipe for this can be found here. I didn’t use the tomatoes or rocket and put fennel instead to compliment the spicy fish. It worked out perfectly!