Quinoa Crusted Fish with Minted Pea Smash and Sweet Potato Wedges

Try this fresh take on fish and chips tonight with this recipe for quinoa crusted fish with minted pea smash and sweet potato wedges. 

Prep time: 20 mins
Cooking time: 45 mins
  • 2 large sweet potatoes cut into wedges
  • 1tbs extra virgin olive oil
  • 2 tbs fresh rosemary roughly chopped
  • 4 cloves garlic finely chopped 
  • 2 cups fresh shelled peas
  • 1 handful fresh mint
  • 2 tbs verjuice
  • 1 lemon juiced
  • ½ cup wholemeal flour
  • 2 egg whites lightly beaten
  • ½ cup quinoa flakes
  • 2 tbs chives finely chopped 
  • 300g fish fillets sliced into portions
  • Lemon wedges and fresh sliced chives to serve
  1. Pre heat your oven to 220°C on fan bake.
  2. In a large bowl, toss your sweet potato, olive oil, rosemary and half of your garlic until your wedges are nicely covered, then place evenly on a lined baking tray and put them into the oven.
  3. Bring a small pot of water to the boil, add your peas and cook until tender but still nice and bright.
  4. Drain peas and throw them into a food processor with the remaining garlic, mint, verjuice, lemon juice and pulse until smashed into a rough mix. Keep warm and set aside.
  5. Set up 3 bowls in a row, one with flour, one with eggs loosly beaten and one with quinoa and chives.
  6. Working in a line crumb your fillets by first covering them in flour, then in egg and then in the crumb, repeating until all your fish is crumbed nicely.
  7. After your wedges have been cooking for 20 minutes, flip them and continue to cook for another 10, adding your fish fillets to the tray.
  8. Flip your fish once and continue to cook wedges and fish for another 5-10 minutes until done.
  9. Serve on good old fashioned newspaper with lemon wedges and a sprinkle of fresh chives.
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