Recipe for Norwegian Skrei with quinoa and mint chutney.

Pour the quinoa into a pot and add enough water to cover. Boil for 25 minutes, checking regularly to ensure that the water does not evaporate completely. Drain.

Cut the fillets into portions and season with salt and pepper.

Chop the mint and cilantro and place them in a mixing bowl, reserving some for garnish. Add the yogurt and garlic, then blend the mixture with an immersion blender until smooth.

Preheat the grill to high temperature. Place the fish in a shallow buttered baking dish and grill for 8 to 10 minutes depending on the thickness of the fillets, until the flesh starts to flake.

Cut the cucumber into small cubes and roughly chop the tomatoes and the red onion.

Mix the quinoa, cucumber, red onion, tomatoes, lemon juice, and the remaining herbs.

To finish, plate the Norwegian cod with the quinoa salad and mint chutney.