Quinoa Lime and Chili Crumbed Snapper With Sweet Potato Wedges

Ingredients

• 1 teaspoon ground cumin
• 2 teaspoons chili flakes
• 1 teaspoon sea salt, plus more for sprinkling
• 1 1/2 pounds sweet potatoes, cut into wedges
• Cracked black pepper
• 2 tablespoons extra-virgin olive oil
• 2 cups quinoa flakes
• 1 tablespoon finely grated lime zest
• 2 eggs
• 4 (5 1/4-ounce) snapper fillets
• 1/2 cup flat-leaf parsley leaves, finely chopped
• Mayonnaise and lime wedges, to serve

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