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-like dressing

  Regular, with salt

  2 tbsp or 29g

• Limes

  Raw

  ½ fruit or 34g

Directions

1. Preheat oven to 425 degrees 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 diced sweet potatoes on a rimmed baking sheet and sprinkle with half the salt mixture, pepper, and 1 tbsp of the oil. Roast, turning halfway, for 20 minutes or until golden.
2. Place the quinoa flakes, 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.
3. 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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