Quinoa, lime and chilli-crumbed snapper with sweet potato wedges from Donna Hay Magazine, Apr/May 2015 (#80): 80th Issue Collectors Edition (page 51)

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • debkellie on March 24, 2015

    A truly 20 minutes from start to table (depending on how thick you cut your wedges) - two non-fish eating guests really enjoyed the dish. I substituted a bearnaise for the mayonnaise.

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