Quinoa crumbed fish with vegetable chips
4
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Move over breadcrumbs; try crumbing fish or chicken in quinoa for a different taste and texture.
Ingredients
Orange sweet potato (kumara)
350 g, peeled, cut into 1cm thick batons
Red capsicum
1 large, cut into 1cm thick slices
Zucchini
2 large, cut into 1cm thick batons
99% fat-free, plain or natural yoghurt, unsweetened
⅓ cup(s), (80g)
Fresh herbs
¼ cup(s), mixed, chopped
Garlic
1 clove(s), crushed
Skinless white fish, raw
600 g, (4x150g) thin firm fillets
Quinoa
½ cup(s), (85g), white
Olive oil
1 tbs
Fresh dill
1 tbs, sprigs to serve
Lemon(s)
1 medium, cut into slices to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 220°C. Place sweet potato, capsicum and zucchini on a baking tray. Lightly spray with olive oil. Bake for 20 minutes.
2
Combine yoghurt, herbs, garlic and 2 tablespoons water in a small bowl. Season with salt and pepper.
3
Meanwhile, season fish with salt and pepper. Spread quinoa over a plate. Press both sides of each fillet into quinoa to coat. Heat oil in a large non-stick frying pan over medium-high heat. Cook fish for 2 minutes each side or until just cooked through.
4
Sprinkle fish and vegetables with dill. Serve with yoghurt and lemon slices.
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