Quinoa crumbed fish with vegie chips

Baby capers in the quinoa crust give a little saltiness and bite to the fish.

Recipe «Quinoa crumbed fish with vegie chips» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 500g sweet potato, peeled, cut into batons, 500g beetroot, trimmed, peeled, cut into batons, 45g rice flour, 1 egg, 2 tbs milk , 90g quinoa flakes, 2 tsp finely grated lemon rind, 2 tbs chopped fresh chives , 1 tbs baby capers, rinsed, drained, chopped, 500g flathead fish fillets, 100g salad leaves, to serve, Baby herbs, to serve.

Ingredients:

• 500g sweet potato, peeled, cut into batons 
• 500g beetroot, trimmed, peeled, cut into batons 
• 45g rice flour 
• 1 egg 
• 2 tbs milk 
• 90g quinoa flakes 
• 2 tsp finely grated lemon rind 
• 2 tbs chopped fresh chives 
• 1 tbs baby capers, rinsed, drained, chopped 
• 500g flathead fish fillets 
• 100g salad leaves, to serve 
• Baby herbs, to serve 

Instructions

1. 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.
2. 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.
3. 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.