Fish fingers with sweet potato wedges

Step 1

Cut fish into strips, about 2 cm wide x 8 cm in length. Place in a large bowl.

Step 2

Arrange sweet potato wedges over base of a large, baking paper-lined roasting pan. Spray evenly with cooking oil spray. Bake in a 220 °C oven (fan-forced) for about 30 minutes or until browned and tender. Turn halfway during cooking time.

Step 3

Meanwhile, prepare fish fingers. Combine quinoa, breadcrumbs, sesame seeds and paprika in a large, shallow dish. Lightly beat eggs in a shallow bowl.

Step 4

Sprinkle fish strips with flour and toss to coat. Dip strips, one at a time, in beaten egg, then toss in quinoa mixture, pressing on firmly. Place on a large, baking paper-lined oven tray. Spray evenly with cooking oil.

Step 5

Cook fish in same 220 °C oven, on shelf above potato wedges, for about 15 minutes, or until coating is golden and fish flakes easily when tested with a fork.

Step 6

To make tartare sauce, combine all ingredients in a small bowl.

Step 7

Serve fish and wedges with salad leaves and tartare sauce. Garnish with lemon.

For 1 cup cooked quinoa

Step 1

Rinse ⅓ cup raw quinoa in a sieve under cold running water. Transfer to a small saucepan.

Step 2

Add ⅔ cup water. Bring to the boil. Reduce heat, simmer covered, for about 15 minutes, or until water has been absorbed. Transfer to a bowl to cool.