Amaranth Crusted Fish with Mexican Wedges and Purple Slaw

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Toss potatoes, Mexican spice mix and salt with a drizzle of olive oil on first prepared tray. Roast for about 20 minutes until golden and cooked through. Turn once during cooking.
3. While wedges cook, prepare slaw; finely shred cabbage until you have about 2 cups worth; peel carrot; cut 6 very thin round slices from fat end of carrot and put aside in a small bowl filled with cold water; grate remaining carrot; remove core from apple and finely slice, then cut into thin matchsticks (alternatively grate). In a medium bowl, mix balsamic vinegar, honey and olive oil together, then add cabbage, grated carrot, apple and mix to combine. Season to taste with salt and pepper.
4. In small bowl, combine chipotle sauce, mayonnaise, preserved lemon and coriander. Pat fish dry with paper towels, remove any remaining scales or bones and place on second prepared tray. Season with salt and pepper and spread chipotle mixture over each fillet. Carefully spread about 1 ½ tablespoons of puffed amaranth onto each fillet lightly pressing down. Bake (on high rack in oven) for 2 minutes then change function to grill and cook for a further 1 – 1 ½ minutes until crust is golden and fish is just cooked. Keep an eye on it so it doesn’t burn.
5. In a small bowl combine yoghurt and coriander.
6. Place a piece of amaranth crusted fish on each plate with Mexican wedges and purple slaw. Spoon over coriander yoghurt then garnish with coriander and carrot slices.