Quinoa Lime And Chili Crumbed Snapper With Sweet Potato Wedges Recipes
QUINOA, LIME AND CHILI-CRUMBED SNAPPER WITH SWEET POTATO WEDGES
This dish is a regular on my weeknight dinner roster-it's delicious! Using quinoa instead of a regular breadcrumbs, and sweet potato wedges instead of regular, means it's better for you, too.
Provided by Donna Hay
Categories Bake Low Fat Kid-Friendly Quick & Easy Low Cal Dinner Quinoa Snapper Healthy Low Cholesterol Quick and Healthy Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Place the cumin, 1/2 teaspoon of the chili flakes and 1 teaspoon of the salt in a bowl and mix to combine. Place the sweet potatoes on a rimmed baking sheet and sprinkle with half the salt mixture, pepper and 1 tablespoon of the oil. Roast, turning halfway, for 20 minutes or until golden.
- Place the quinoa, lime zest, remaining chili flakes, salt and pepper in a bowl and mix to combine. Place the eggs in a bowl and whisk to combine.
- Heat the remaining oil in a large non-stick frying pan over medium heat. Dip the fish into the egg and press into the quinoa mixture to coat. Cook for 2-3 minutes on each side or until golden and cooked through. Serve the fish and potatoes with the remaining salt mixture, the parsley, mayonnaise and lime wedges.
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