Quinoa, Lime and Chilli-Crumbed Snapper With Sweet Potato Wedges

Ingredients for Quinoa, Lime and Chilli-Crumbed Snapper With Sweet Potato Wedges

• 1 teaspoon ground cumin

• 2 teaspoons chilli flakes

• 1 teaspoon sea salt, plus more for sprinkling

• 675g sweet potatoes, cut into wedges

• Cracked black pepper

• 2 tablespoons extra-virgin olive oil

• 475ml quinoa flakes

• 1 tablespoon finely grated lime zest

• 2 eggs

• 4 (150g) snapper fillets

• 1/2 cup flat-leaf parsley leaves, finely chopped

• Mayonnaise and lime wedges, to serve

Preheat oven to 218°C. Place the cumin, 1/2 teaspoons of the chilli 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 chilli 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.