quinoa-crusted fish with sweet potato chips
and yoghurt tartare
- 2kg sweet potato (kumara), peeled and cut into chips
- 4 cloves garlic, skin on
- ⅓ cup lemon thyme leaves, plus extra sprigs to serve
- sea salt and cracked black pepper
- ¼ cup (60ml) extra virgin olive oil
- 2 eggs
- 2 cloves garlic, extra, crushed
- 2 teaspoons finely grated lemon rind
- 2 cups (170g) quinoa flakes+
- 800g skinless snapper fillets, cut into 8 pieces
- lemon wedges, to serve
yoghurt tartare
- ½ cup (140g) natural Greek-style (thick) yoghurt
- ¼ cup cornichons, finely chopped
- 1 tablespoon capers, drained and finely chopped
- 1 teaspoon lemon juice
- Preheat oven to 200°C (400°F). Place the sweet potato and garlic cloves on 2 large oven trays lined with non-stick baking paper and sprinkle with the thyme, salt, pepper and 2 tablespoons of the oil. Cook for 25–30 minutes or until golden and crisp.
- While the sweet potato is cooking, crumb the fish. Place the eggs, crushed garlic, lemon rind, salt and pepper in a large bowl and whisk to combine. Place the quinoa flakes in a separate bowl. Dip a piece of fish into the egg mixture and then into the quinoa flakes, gently patting to coat all sides, and set aside. Repeat with remaining fish.
- Heat the remaining oil in a large frying pan over medium heat. Cook the fish, in batches, for 4–6 minutes, turning, or until crispy and golden.
- To make the yoghurt tartare, squeeze the cooked garlic out of their skins, place in a bowl and mash with a fork. Add the yoghurt, cornichons, capers and lemon juice and stir to combine.
- Serve the fish with the sweet potato chips, tartare, extra lemon thyme and lemon wedges, and sprinkle with salt and pepper. Serves 4.
+ Quinoa flakes are steamrolled quinoa, are gluten-free and high in protein. Find them in health food stores and select supermarkets.
© DONNA HAY GROUP
