Quinoa salad

1. Preheat the oven to 200C. Place fennel into and roasting dish and toss in avocado oil. Roast these for 25-35 minutes.
2. Place quinoa into a saucepan with stock and bring to the boil. When it's at the boil cover with a tight fitting lid and turn down to a simmer for 15 minutes. 
3. Mix together all the ingredients when ready to serve. Season to taste.

Green herb salsa

1. Place the fresh herbs into a small blender and roughly blitz.
2. Mix together all the above ingredients into a paste and season to taste.

Snapper

1. Once the herb salsa and quinoa salad are ready, heat the oil in a pan over high heat. 
2. Add snapper fillets and cook for 4-6 minutes each side depending on how thick the fillets are. 
3. To test, use a fork to gently see if the flesh just breaks away when you insert it. You don't want to overcook and dry the fillet out. Serve.