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
  1. 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. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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.

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