Baby capers in the quinoa crust give a little saltiness and bite to the fish.
- Preheat oven to 220°C/200°C fan forced. Line a baking tray with baking paper. Place potato and beetroot on tray. Spray with oil. Roast for 25-30 minutes or until golden.
- Meanwhile, place the flour in a shallow bowl. Season. Whisk the egg and milk in a separate bowl. Combine the quinoa flakes, lemon rind, chives and capers in a third bowl. Coat a fish fillet in flour, dip in egg mixture, then in quinoa mixture. Repeat with the remaining fish.
- Heat a large non-stick frying pan over medium-high heat. Spray with olive oil. Cook the fish, in batches, for 2-3 minutes each side or until golden brown and cooked through, spraying with a little more oil if necessary. Divide the vegetable chips and salad leaves among plates, top with fish and sprinkle with herbs.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set