Ingredients

Ali Honour made a scrumptious dish of quinoa crusted fish with sweet potato chips and yoghurt tartare on Today with Maura and Dáithí.

Ali says this is a "healthier, and I think tastier, alternative to a family favourite and it's even gluten-free" 

2kg sweet potato, peeled and cut into chips 
4 cloves garlic, skin on 
10g lemon thyme leaves, plus extra sprigs to serve 
Sea salt and cracked black pepper  
60ml extra virgin olive oil  
2 eggs
2 cloves garlic, extra crushed 
2 teaspoons finely grated lemon rind
170g quinoa flakes
800g firm white fish, cut into pieces 
Lemon wedges, to serve 

Yoghurt Tartare

140g natural Greek-style (thick) yoghurt 
20g Cornichons, finely chopped
1 tablespoon capers, drained and finely chopped
1 teaspoon lemon juice 

Method

QUINOA CRUSTED FISH WITH SWEET POTATO CHIPS & YOGHURT TARTARE

A HEALTHIER AND I THINK TASTIER ALTERNATIVE TO A FAMILY FAVOURITE AND ITS EVEN GLUTEN FREE!

2KG SWEET POTATO, PEELED AND CUT INTO CHIPS 
4 CLOVES GARLIC, SKIN ON 
10G LEMON THYME LEAVES, PLUS EXTRA SPRIGS TO SERVE 
SEA SALT AND CRACKED BLACK PEPPER 
60ML EXTRA VIRGIN OLIVE OIL 
2 EGGS 
2 CLOVES GARLIC, EXTRA, CRUSHED 
2 TEASPOONS FINELY GRATED LEMON RIND 
170G QUINOA FLAKES+ 
800G FIRM WHITE FISH,CUT INTO 8 PIECES 
LEMON WEDGES, TO SERVE 
YOGHURT TARTARE

140G NATURAL GREEK-STYLE (THICK) YOGHURT 
20G CORNICHONS, FINELY CHOPPED 
1 TABLESPOON CAPERS, DRAINED AND FINELY CHOPPED 
1 TEASPOON LEMON JUICE

  1. Preheat oven to 200°C (400°F). Place the sweet potato and garlic cloves on 2 large oven trays lined with non-stick baking paper and sprinkle with the thyme, salt, pepper and 2 tablespoons of the oil. Cook for 25–30 minutes or until golden and crisp. 
  2. Place the eggs, crushed garlic, lemon rind, salt and pepper in a large bowl and whisk to combine.
  3. Place the quinoa flakes in a separate bowl. Dip pieces of fish into the egg mixture and then into the quinoa flakes, gently patting to coat all sides, and set aside. 
  4. Heat the remaining oil in a large frying pan over medium heat. Cook the fish, in batches, for 4–6 minutes, turning, or until crispy and golden. 
  5. For yoghurt tartare, squeeze the cooked garlic out of their skins, place in a bowl and mash with a fork. Add the yoghurt, cornichons, capers and lemon juice and stir to combine. 
  6. Serve the fish with the sweet potato chips, tartare, extra lemon thyme and lemon wedges, and sprinkle with salt and pepper.