White Fish with Sweet Potato & Pesto

I feel like white fish is one of the most underrated ingredients. However, since it’s is one of the local ingredients, then I try to eat it as often as I can. Every time I incorporate it in my menu, I can see that it works perfectly for my skin and hair. This recipe here is an easy weeknight dinner that is on my menu often. Sometimes I replace the sweet potato with butternut pumpkin or other vegetables. However, the white fish and pesto are one of my favorites combinations.

White Fish with Sweet Potato & Pesto

Time: 30 minutes

Serve for 2

Ingredients

Roasted Sweet Potato

  • 2 small sweet potatoes
  • 1 tsp coconut butter
  • 1 clove minced garlic
  • Seasoning: pink Himalayan salt & Italian herbs mix (such as basil, oregano, rosemary, thyme)

White Fish:

  • 1 medium fillet of your favorite white fish with skin (I used pike-perch)
  • 1 tsp coconut butter
  • Seasoning: pink Himalayan salt & Italian herbs mix (such as basil, oregano, rosemary, thyme)

Rocket pesto (or wild garlic pesto):

  • 3 bigger handfuls of fresh rocket leaves
  • one handful of fresh basil leaves
  • 1 clove of minced garlic
  • pinch of pink Himalayan salt & black pepper
  • bigger handfuls of cashew nuts
  • 2 tbsp parmesan cheese (optional, if you’ re on a paleo diet or your body doesn’t tolerate it, then use an extra handful of cashews to balance it up)
  • about 4-6 tbsp of extra virgin olive oil

For serving:

  • Some handfuls of green leaves
  • ½ tsp fresh lime or lemon juice

Instructions

  1. Firstly, start with the roasted sweet potato:
    • Preheat the oven to 200° C/ 392° F (grill).
    • Peel and dice the sweet potato.
    • Add all the sweet potato with garlic, coconut butter and some seasoning on an oven pan and roast them for about 20-25 minutes until tender and golden.
  2. While the sweet potato is in the oven, make your pesto. Blend all the pesto ingredients. Serve it right away with cooked fish or hold the leftover pesto in a small jar covered with extra virgin olive oil.
  3. Finally, cook the fish:
    • Place the fish fillets on a chopping board and cut about two to four pieces.
    • Season it with salt and Italian herbs.
    • Heat (medium temperature) a frying pan with coconut oil. Cook the fish skin side down until golden brown from each side (it doesn’t take long, about few minutes from each side depends on how thick is your fillet). You would like to get the crispy skin. Remember that it keeps cooking when you take it off the heat.
  4. Serve the fish with roasted sweet potato, fresh salad leaves, and pesto. Sprinkle the fish with lime juice. Enjoy!

If you liked this recipe, then please leave a comment below or tag me on Instagram @healthylauracom or another platform. Your feedback is very valuable to me.

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