Quinoa crumbed fish with vegetable chips
Orange sweet potato (kumara)
350 g, peeled, cut into 1cm thick batons
1 large, cut into 1cm thick slices
2 large, cut into 1cm thick batons
99% fat-free plain yoghurt
⅓ cup(s), (80g)
¼ cup(s), mixed, chopped
1 clove(s), crushed
Skinless white fish
600 g, (4x150g) thin firm fillets
½ cup(s), (85g), white
1 tbs, sprigs to serve
1 medium, cut into slices to serve
1 x 3 second spray(s)
- Preheat oven to 220°C. Place sweet potato, capsicum and zucchini on a baking tray. Lightly spray with olive oil. Bake for 20 minutes.
- Combine yoghurt, herbs, garlic and 2 tablespoons water in a small bowl. Season with salt and pepper.
- 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.
- Sprinkle fish and vegetables with dill. Serve with yoghurt and lemon slices.