Fish Of The Day Recipe
Fresh catch of the day paired with asparagus & a cream of sweet potato
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Sweet Potato Cream
Peel and chop the sweet potatoes into chunks. Boil them in salted water until fork-tender, about 15-20 minutes. Drain and transfer to a blender.
Blend the Sweet Potatoes
Add the heavy cream to the blender with the sweet potatoes. Blend until smooth and creamy. Season with salt and pepper to taste.
Cook the Asparagus
In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the asparagus and sauté for about 5-7 minutes until tender-crisp. Season with salt and pepper.
Cook the Fish
In the same pan, push the asparagus to one side and add the remaining tablespoon of olive oil. Season the fish fillets with salt and pepper, then place them skin-side down in the pan. Cook for about 4-5 minutes on each side, or until cooked through and flaky.
Plate the Dish
On a plate, spread a generous amount of the sweet potato cream. Place the fish fillet on top and arrange the asparagus alongside. Garnish with a wedge of lemon.
