County Kildare, Ireland
Herby Salmon fillet with Roast Sweet Hassle back Potatoes
40 Minutes
4 Servings
Introduction
Herby and warm autumn meal for mid-week meals or the weekend ready in 40mins! Prep can be done a few days before hand so all you must do it pop it in the oven! Very little work to get this colourful and tasty meal to the table. As I grew up with Nigerian sweet potatoes, the British sweet potatoes still need to fight for my taste bud’s attention. It reminds me more of carrots than potatoes and tend to always add some spice to reduce the sweetness. This is one of the ways I love to cook it and is not a complex meal to prepare. This is a meal to brighten up the darker nights and to make from scratch when you want something different on your plate! Cooking should be fun, and it is for me through continuously changing up ingredients and/or pairing with different options.
Steps
Marinate the fish
Wash & slice across the potato the short way
In a bowl mix potato spice in the butter and cover the potatoes
Pop the potatoes in first and then add fish 25mins towards the end
Make the sauce, halve the cherry tomatoes & slice spring onions
Heat pan on medium heat, fry veg and add seasoning and liquids
Allow simmer in pan then serve
Blog
Food brightens my day, I think about it a lot and always thinking of what to change up. So as the season has changed and it is darker much earlier in the day, I love to see bright colours on my plate. Trying to also have balanced the meals, the options are endless. I am still on my journey to completely falling in love with fish but once in a while when I am craving it, hassle free options like this do the trick.
How to make
This is so easy to make, a few things to slice and season, pop in the oven and you have a meal for dinner. I would say lunch too but I'm not encouraging taking fish to the office, you make that decision on your own lol. It is a case of prepping a few days before or after work, allowing it to roast whilst you sort other things out. Halfway through checking and adding your fish. Result - is a bright meal for the darker autumn months 😊
First, wash and paper towel dry your sweet potatoes, holding at one end, slice the potatoes short way round. Trying not to cut all the way through about 1cm apart to have the slices connected. Season your potatoes with the butter by mixing in a bowl with the spices to spread each generously (Butter 2tbps, Chilli flakes 1tsp, Rosemary 1tbps, Ginger powder 1tsp and Salt 1/4tsp).
In a 170 degrees heated oven, pop the potatoes on a baking tray with enough space to add the fish halfway through for 25mins. If not cooking immediately, then pop in a sealed container to place in the fridge and move on to the next step.
Whilst the sweet potatoes are cooking or are stored in the fridge, season your fish by patting the front and back with the marinade. In a bowl mix the spices with the oil and spread with a brush on both sides (Black Pepper1tsp, Chilli powder 1 - 2tsp, Chives 2tsp and Salt 1/4tsp, Oil 1tbps). Alternatively sprinkle the oil directly on the fish and sprinkle the spices on ensuring it is even. Let it sit to marinate whilst the potatoes roast for 25mins and then pull the tray out to add your fish to cook for another 20- 25mins depending on your oven.
To make the optional sauce, chop the cherry tomatoes into halves and slice the spring onions green and whites. Fry in a little oil for 2mins and then add the stock cube, water, chives and allow to simmer for 5mins on low heat.
Now your potatoes and fish will be done after about 40mins, serve on a plate and pour sauce on top of the fish and potatoes.
Enjoy!
#Autumnmeals #easymeals #Dinner #Excitingmeals #Quickmeals
- Sweet Potatoes 4 - 6 (m):
Butter 2tbps
Chilli flakes 1 tsp
Rosemary 1tbps
Ginger powder 1 tsp
Salt 1/4 tsp
Salmon Fillet 4:
Black Pepper1tsp
Chilli powder 1 - 2tsp
Chives 2 tsp
Salt 1/4 tsp
Oil 1 tbps
Optional Sauce:
Spring onions 4 stalks
Cherry Tomatoes 150g
Chives 2 tsp
Water 30ml
Fish/Chicken stock 1/2 cube
Optional -leftover grated vegetables