Quinoa fish fingers with sweet potatoes
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 800 gsweet potatoes
- 2 sprigsrosemary
- 2 tbspMaizena cornflour
- ¾ tspsalt
- a littlepepper
- 2 tbspolive oil
- 500 gmonkfish fillets
- ½ tspsalt
- a littlepepper
- 3 tbspwhite flour
- 150 gquinoa
- 1egg
- 2 tbspolive oil
- ½ tspsea salt
- 4mini cucumbers
- 150 gplain greek yoghurt
- ½ bunchchives
- ¼ tspsalt
- a littlepepper
Instructions
Step 1
Peel the sweet potatoes and cut into wedges, remove the needles from the rosemary. Mix the sweet potatoes, cornflour, salt and pepper in a bowl. Add the oil, mix. Spread the sweet potatoes on a baking tray lined with baking paper.Step 2
Cut the fish into strips approx. 2 cm wide, season. Empty the flour and quinoa into two separate shallow dishes. Beat the egg in a deep dish. Toss the fish in the flour, shake off the excess, dip in the egg and then in the quinoa, press firmly on the coating. Place the fish fingers on a baking tray lined with baking paper, brush with oil, season with salt.Step 3
Roast the sweet potatoes in an oven preheated to 180°C (convection) for approx. 25 mins. Add the fish fingers, cook for approx. 20 mins.Step 4
Roughly grate the cucumber, add to the yoghurt, stir. Chop the chives into the dip using scissors, season. Serve the dip with the fish fingers and sweet potatoes.