Quinoa Crusted Fish With Sweet Potato Chips And Yoghurt Tartare | Donna Hay

Ingredients

• 2kg sweet potato (kumara), peeled and cut into chips
• 4 cloves garlic, skin on
• ⅓ cup lemon thyme leaves, plus extra sprigs to serve
• sea salt and cracked black pepper
• ¼ cup (60ml) extra virgin olive oil
• 2 eggs
• 2 cloves garlic, extra, crushed
• 2 teaspoons finely grated lemon rind
• 2 cups (170g) quinoa flakes+
• 800g skinless snapper fillets, cut into 8 pieces
• lemon wedges, to serve
• ½ cup (140g) natural Greek-style (thick) yoghurt
• ¼ cup cornichons, finely chopped
• 1 tablespoon capers, drained and finely chopped
• 1 teaspoon lemon juice