Quinoa Lime and Chili Crumbed Snapper With Sweet Potato Wedges

Quinoa, Lime and Chili-Crumbed Snapper With Sweet Potato Wedges

Quinoa, Lime and Chili-Crumbed Snapper With Sweet Potato Wedges

By Epicurious
Serves 4

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Details
  • Servings:   4
  • Calories:   717
  • Protein:   49g
  •  
  • Fiber:   13g
  • Sugar:   8g
  • Carb Total:   82g
  •  
  • Trans Fat:   1g
  • Saturated:   3g
  • Fat Total:   17g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   starter, main course
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Cuisine
  • american
Comments
Ingredients
  • 1 teaspoon ground cumin
  • 2 teaspoons chili flakes
  • 1 teaspoon sea salt, plus more for sprinkling
  • 1 1/2 pounds sweet potatoes, cut into wedges
  • Cracked black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 cups quinoa flakes
  • 1 tablespoon finely grated lime zest
  • 2 eggs
  • 4 (5 1/4-ounce) snapper fillets
  • 1/2 cup flat-leaf parsley leaves, finely chopped
  • Mayonnaise and lime wedges, to serve
Instructions

Quinoa, Lime and Chili-Crumbed Snapper With Sweet Potato Wedges serves 4 original recipe by Epicurious.

View original preparation instructions

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