4 Servings 30 min Cook
1 Tsp, ground Cumin
2 Tsp Crushed Red Pepper Flakes
1 Tsp Salt
4 1/2 Sweetpotato, 5" long Sweet Potato
1 Dash Pepper
2 Tbsp Olive Oil
6 0 Cup Quinoa Hot Cereal Flakes
1 Tbsp Lime Juice
2 Extra large Egg
4 Fillet Snapper
1/2 Cup Parsley
2 Tbsp Mayonnaise-Like Dressing
1/2 Fruit (2" dia) Limes
Preheat oven to 425 degrees F.
Place the cumin, 1/2 teaspoon of the chili flakes, and 1 teaspoon of the salt in a bowl and mix to combine.
Place the diced sweet potatoes on a rimmed baking sheet and sprinkle with half the salt mixture, pepper, and 1 tbsp of the oil.
Roast, turning halfway, for 20 minutes or until golden.
Place the quinoa flakes, lime zest, remaining chili flakes, salt and pepper in a bowl and mix to combine.
Place the eggs in a bowl and whisk to combine.
Heat the remaining oil in a large non-stick frying pan over medium heat.
Dip the fish into the egg and press into the quinoa mixture to coat.
Cook for 2–3 minutes on each side or until golden and cooked through.
Serve the fish and potatoes with the remaining salt mixture, the parsley, mayonnaise, and lime wedges.