QUINOA, LIME AND CHILI-CRUMBED SNAPPER WITH SWEET POTATO WEDGES

Quinoa, Lime and Chili-Crumbed Snapper With Sweet Potato Wedges image

Provided by Donna Hay

Yield 4 Servings

Number Of Ingredients 12

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1 teaspoon ground cumin
2 teaspoons chili flakes
1 teaspoon sea salt, plus more for sprinkling
1 1/2 pounds sweet potatoes, cut into wedges
Cracked black pepper
2 tablespoons extra-virgin olive oil
2 cups quinoa flakes
1 tablespoon finely grated lime zest
2 eggs
4 (5 1/4-ounce) snapper fillets
1/2 cup flat-leaf parsley leaves, finely chopped
Mayonnaise and lime wedges, to serve

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.