Spice rubbed fish with quinoa and sweet potato salad

Spicy, flavour packed fish with quinoa and sweet potato salad, ready in just 25 minutes.

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

2 cups diced sweet potato/ kumarasweet-potatoX, skin on
1 cup quinoa
2 Makrut lime leaves
2 tablespoons olive oil
400g black beans, rinsed and drained
2 tablespoons capers
1 cup diced green capsicum
1 cup sweet corn sweetcornXkernels (fresh or frozen, thawed)
2 spring onions, sliced
½ cup fresh coriandercilantroX
4 fillets flakey white fish, such as gurnard or tarakihi
1 teaspoon ground allspice lime wedges, to serve

Instructions

Stay Awake

1 Preheat oven to 180°C. Line an oven tray with baking paper. Place diced sweet potato on tray and spray with oil. Bake for 10 minutes or until golden brown and tender.

2 Bring a large pot of water to the boil and add quinoa and lime leaves. Reduce heat and simmer for 15 minutes or until quinoa is cooked. Drain and fluff, remove leaves and transfer to a large bowl. Add olive oil, beans, capers, capsicum, corn, spring onion, kumara and coriander and toss to combine.

3 Lightly spray fish fillets with oil and sprinkle with allspice. Heat a large frying pan over medium-high, add fish fillets and cook for 2–3 minutes on each side.

4 Serve fish fillets with quinoa salad and lime wedges.

HFG tip

Make it gluten free: Check allspice is gluten free.

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 546 cal

Kilojoules 2290 kJ

Protein 43 g

Total fat 17 g

Saturated fat 3 g

Carbohydrates 50 g

Sugar 9 g

Dietary fibre 12 g

Sodium 500 mg

Calcium 120 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.