Ingredients:
100 g boiled kinoa, 150 g fish tilapia – 150 g, 2 slices of lemon, 20 g carrots, zucchini and eggplant, 1 tbsp. of olive oil, salt and pepper – to taste.
Cooking method.
Boil kinoa, fry in a frying pan for grilling fish fillets. Bake in the oven sliced vegetables. Lay out a fish onto a dish, decorate with a lemon, add kinoa and vegetables. Salt and pepper.