Quinoa, Lime, and Chili-Breaded Snapper with Sweet Potato Wedges

Ingredients

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Crushed red pepper flakes

  2 tsp or 0.6g

• Salt

  Table

  1 tsp or 6g

• Sweet potato

  Raw, unprepared

  4 ½ sweetpotato, 5" long or 585g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Quinoa Hot Cereal Flakes

  Ancient Harvest

  2 cup or 206g

• Lime juice

  Raw

  1 tbsp or 15g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Snapper

  Fish, mixed species, raw

  4 fillet or 872g

• Parsley

  Raw

  ½ cup or 30g

• Mayonnaise

  Regular, with salt

  2 tbsp or 28g

• Limes

  Raw

  ½ fruit or 34g

Directions

1. Preheat oven to 425°F. Mix cumin, one-quarter of the chili flakes, and salt in a bowl. Toss sweet potatoes with half the salt mixture, pepper, and 1 tbsp oil on a rimmed baking sheet. Roast for 20 minutes, turning halfway, until golden.
2. Combine quinoa flakes, lime zest, remaining chili flakes, salt, and pepper in a bowl. Whisk eggs in another bowl.
3. Heat remaining oil in a non-stick frying pan over medium heat. Dip fish in egg, then press into quinoa mixture to coat. Cook 2–3 minutes per side until golden and cooked through. Serve with remaining salt mixture, parsley, mayonnaise, and lime wedges.

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