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Quinoa crumbed fish with vegie chips
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Fish with a quinoa crust and tangy baby capers for added flavor.
Ingredients:
  • 500g sweet potato, peeled, cut into batons
  • 500g beetroot, trimmed, peeled, cut into batons
  • 45g (1/4 cup) rice flour
  • 1 egg
  • 41.20 gm milk
  • 90g (1 cup) quinoa flakes
  • 2 tsp finely grated lemon rind
  • 40.00 ml chopped fresh chives
  • 20.00 ml baby capers, rinsed, drained, chopped
  • 500g flathead fish fillets
  • 100g salad leaves, to serve
  • Baby herbs, to serve
Instructions:
  • Preheat the oven to 220°C/200°C fan forced. Line a baking tray with baking paper, then spread the potato and beetroot on it. Generously spray with oil. Roast for 25-30 minutes until golden brown.
  • First, season the flour in a shallow bowl. Next, whisk together the egg and milk in a separate bowl. Then, combine the quinoa flakes, lemon rind, chives, and capers in a third bowl. Coat each fish fillet in flour, dip in the egg mixture, and then the quinoa mixture. Repeat with the rest of the fish fillets.
  • Preheat a spacious non-stick pan over medium-high heat, then spray generously with olive oil. Sear the fish in batches for 2-3 minutes per side until beautifully golden and fully cooked, adding more oil if needed. Plate up the vegetable chips and salad leaves, then crown with the perfectly cooked fish and a sprinkle of fresh herbs.

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