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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Genevieve Barela
[email protected]This recipe is a delicious and healthy way to enjoy fish.
Habu A Abdu Bagwai
[email protected]This recipe is a must-try for any seafood lover.
Lossert Metusalem
[email protected]I can't wait to make this recipe again.
Alwande Zulu
[email protected]This recipe is a keeper!
Jesse Ayala
[email protected]I would definitely recommend this recipe to anyone who loves fish.
Mtalii Adventures
[email protected]This recipe is a great way to change up your usual fish routine.
Kal El
[email protected]I love the way the lime and chili flavors complement each other in this dish.
faze gg24
[email protected]This recipe is a great way to get kids to eat fish.
Joe Roe
[email protected]I've made this recipe several times and it's always a hit.
Gabriella Mccoy
[email protected]This is my new favorite way to cook snapper.
Cat G.R
[email protected]I made this dish for a party and it was a huge success. Everyone loved it!
Rofayda Stars
[email protected]This recipe is a great way to use up leftover quinoa.
Sani ch For you
[email protected]I'm not a big fan of quinoa, but I thought it worked really well in this recipe.
Johnisha Kargbo
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. I would recommend using less chili next time.
Ahmed Pranto
[email protected]The snapper was cooked to perfection and the sweet potato wedges were crispy on the outside and fluffy on the inside.
Maleaha Groves
[email protected]This recipe was easy to follow and the results were delicious. I will definitely be making it again.
Sadam Marwat
[email protected]I loved the combination of flavors in this dish. The quinoa, lime, and chili all complemented each other perfectly.
Mr. DC
[email protected]This recipe was a hit with my family! The fish was cooked perfectly and the flavors were amazing. The sweet potato wedges were also a great addition.