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Quinoa Crusted Fish with Yogurt Tartare

250g white fish (I used Aussie Snapper), cut into small portions⠀
1 cup quinoa flakes⠀
1 cup flour⠀
2 eggs whisked with a dash of milk⠀

½ cup plain yogurt⠀
1tbs capers, diced⠀
1tbs dill pickles, diced⠀
2tbs fresh dill, chopped⠀

1. Preheat the oven to 190 degrees.⠀

2.To prepare the fish set up a crumbing station with the eggs, flour and quinoa all in separate bowls. Dip the fish into the flour, then the egg and last the quinoa flakes to coat.⠀

3. Place the fish on a lined baking tray and bake for 10-12 minutes turning the fish once during cooking.⠀

4. While the fish is cooking combine all the tartare ingredients in a medium bowl and store in the fridge until needed.⠀

5. Serve the fish with the yogurt tartare. ⠀

👶Suitable from 7 months ⠀
👩‍🍳Serves 3-4⠀
⏰15 mins prep | 12 mins cooking ⠀
❄️ Can be stored in the fridge for 3 days or in the freezer for 1 month - reheat in the oven to crisp up.

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Due to Covid we have closed orders for Perth Metro delivery this week 25 April- 30 April. Pickup is available from the kitchen (Mirrabooka) or visit a stockist. Regional deliveries are as normal. Please contact me if I can help in any way. Regular deliveries will return from Monday 2 May.

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