quinoa crumbed fish
Fish
30 Min
very easy
4 People
Rating starstarstarstarstar
Quinoa crumbed fish with potato salad and sautéed greens - Crispy snapper fillets crumbed in quinoa flakes, sesame seeds and lemon zest. Served with potatoes tossed in a chive and lemon sauce with sautéed greens on the side.
1. Quarter potatoes and place in a saucepan of water. Bring to the boil and simmer for 10-12 minutes, or until tender but still firm. Drain and rinse in cold water, set aside.

2. Zest lemon and combine with sesame seeds, quinoa flakes, salt and pepper. Beat 1 egg with 1 tbsp water. Dip fish fillets into egg and then press into crumb to coat.

3. Heat a large frypan with 1 tbsp oil over medium heat. Cut broccoli into small florets and trim green beans. Toss in the pan with 1 crushed garlic clove, salt, pepper and 1/4 cup water for 3-4 minutes or to you liking. Transfer to a serving bowl, reserve pan.


4. Combine yoghurt, 3 tbsp mayonnaise, juice from 1/2 lemon (1 tbsp), 1 crushed garlic clove and finely chopped chives. Dice celery and mix through. Cut remaining lemon into wedges.

5. Reheat the pan with 2 tbsp oil over medium-high heat. Cook fish for 3-4 minutes on each side, or until golden and cooked through.

6. Toss sauce with potatoes and season to taste with salt and pepper. 

Serve crusted fish with potato salad, sautéed greens and lemon wedges.

Tip!
Serve the fish with boiled (or roasted) potatoes and sauce on the side.

No Fish option - replace with chicken breast fillet 
Slice breast fillets in half horizontally to make 4 schnitzels. Cook for 3-4 minutes on each side, or until cooked through.
baby potatoes 800g

lemon 1
sesame seeds 1/2 bag
egg 1
quinoa flakes 60g
white fish fillets 2 packets

broccoli 1/2
green beans 1 punnet
garlic 2 cloves

natural yoghurt 1 cup
chives 1/2 bunch
celery sticks 4
mayonnaise
 3tbsp

From your pantry: Oil, salt & pepper