A perfect recipe for a warm spring day, Donna Hay’s quinoa-crusted fish with sweet potato chips and yogurt tartare is a glimpse into the delicious recipes from her new magazine Fresh and Light and her new book Life in Balance.
Quinoa-crusted fish with sweet potato chips and yoghurt tartare
2kg sweet potato (kumara), peeled and cut into chips
4 cloves garlic, skin on
One third cup lemon thyme leaves, plus extra sprigs to serve
Sea salt and cracked black pepper
Quarter cup (60ml) extra virgin olive oil
2 cloves garlic, extra, crushed
2 teaspoons finely grated lemon rind
2 cups (170g) quinoa flakes+
800g skinless snapper fillets, cut into 8 pieces
lemon wedges, to serve
Half cup (140g) natural Greek-style (thick) yoghurt
Quarter cup cornichons, finely chopped
1 tablespoon capers, drained and finely chopped
1 teaspoon lemon juice
Preheat oven to 200°C (400°F). Place the sweet potato and garlic cloves on 2 large oven trays lined with non-stick baking paper and sprinkle with the thyme, salt, pepper and 2 tablespoons of the oil. Cook for 25–30 minutes or until golden and crisp. While the sweet potato is cooking, crumb the fish. Place the eggs, crushed garlic, lemon rind, salt and pepper in a large bowl and whisk to combine. Place the quinoa flakes in a separate bowl. Dip a piece of fish into the egg mixture and then into the quinoa flakes, gently patting to coat all sides, and set aside. Repeat with remaining fish. Heat the remaining oil in a large frying pan over medium heat. Cook the fish, in batches, for 4–6 minutes, turning, or until crispy and golden. To make the yoghurt tartare, squeeze the cooked garlic out of their skins, place in a bowl and mash with a fork. Add the yoghurt, cornichons, capers and lemon juice and stir to combine. Serve the fish with the sweet potato chips, tartare, extra lemon thyme and lemon wedges, and sprinkle with salt and pepper. Serves 4.
+ Quinoa flakes are steamrolled quinoa, are gluten-free and high
in protein. Find them in health food stores and select supermarkets.