When I was a kid, my mom used to make a fish dish with tomatoes and mozzarella cheese.  She would use frozen cod – it came as a bunch of fillets, frozen into a long, skinny brick.  I went searching the supermarket for the package I remembered from all those years ago, and I have a feeling it no longer exists.  Probably for good reason – a brick of fish takes ages to defrost, and tends to break up into little pieces, rather than nice smooth fillets.

 

 During my fruitless fish brick quest, I found some pretty little tilapia fillets.  They looked perfect for the recipe, so I picked some up, along with some roma tomatoes and a bunch of fresh parsley. 

1 cup water
1 cup quinoa
1/2 tsp salt

1 tsp butter
1 tilapia fillet
1 small roma tomato, cut into slices
handful of parsley, chopped
handful of celery leaves, chopped
1 clove garlic, thinly sliced
1  tsp olive oil
salt & pepper
handful mozzarella cheese, grated

In a small saucepan, bring the water, quinoa and salt to a boil.
Turn the heat down to medium-low, cover and simmer for 20 minutes, or until quinoa is soft and fluffy.

While the quinoa is cooking, grease a glass pie plate with the butter.
Place the fish tillet in the pie plate, and layer with the tomato, herbs and garlic.  Sprinkle the top with olive oil and seasoning.
Bake at 350°F.  After 5 minutes, sprinkle the mozzarella on top, and return to the oven for another 5 minutes.

Spoon the quinoa onto plates and top with the cooked fish and toppings.

Notes:
The recipe above serves one, but you will end up with leftover quinoa.  I suggest a nice quinoa salad to use it up.