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Fish with creamy sweet potato salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Quick and creative fish dish, ready in 20 minutes!
Ingredients:
  • 10.00 gm butter
  • 650g orange sweet potato (kumara), peeled, cut into 2cm pieces
  • 2 shallots, ends trimmed, thinly sliced
  • 80g baby spinach leaves
  • Olive oil spray
  • 4 firm white fish fillets (such as ling or perch)
  • 65g (1/4 cup) 97% fat-free mayonnaise
  • 37.60 gm light sour cream
  • 20.00 ml fresh continental parsley, chopped
  • Baby spinach leaves, extra, to serve
Instructions:
  • Simmer the sweet potato in a pot of boiling water for 10 minutes, or until tender.
  • Melt butter in a non-stick frying pan over medium heat. Sauté shallot for 1 minute until soft. Add spinach and garlic, cook for 2 minutes until spinach wilts. Season with salt and pepper.
  • Grease a large non-stick frying pan with olive oil spray and heat over medium-high heat. Cook the fish for 3 minutes on each side, or until fully cooked.
  • Drain the sweet potato and let it cool in the pan.
  • Combine mayonnaise, sour cream, fresh parsley, and a splash of water in a bowl. Gently fold into the sweet potato until mixed.
  • Present the sweet potato salad alongside the fish and spinach.

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