Name: White Fish Salad with Sweet Potatoes and Basil
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 3 large sweet potatoes, peeled and cut into 1 cm (1/2-inch) thick slices or cubed; 3 tbsp (45 ml) olive oil; 4 fillets tilapia (or other skinless white fish); 2 tbsp (30 ml) lemon juice; 2 tbsp (30 ml) mirin; 1/2 tsp (2.5 ml) sambal oelek; 3 Lebanese cucumbers, and cut into half-slices; 1/2 cup (125 ml) arugula; 2 tbsp (30 ml) fresh chopped basil; grated zest of 1 lemon; Salt and pepper

Preparation

- With the rack in the middle position, preheat the oven to 425 °F (230 °C). Line a baking sheet with parchment paper.
- On the baking sheet, toss the sweet potatoes with 2 tbsp (30 ml) of the oil. Season with salt and pepper. Bake for about 30 minutes, stirring occasionally, or until the potatoes are tender and beginning to brown. Let cool.
- Meanwhile, in a non-stick skillet, brown the fish in the remaining oil (1 tbsp / 15ml) until the desired doneness. Season with salt and pepper. Let cool.
- In a small bowl, combine the lemon juice, mirin and sambal oelek.
- In a large serving dish, combine the sweet potatoes, cucumbers, arugula, basil and lemon zest. Drizzle with the dressing and toss well. Top with the fish, broken into large pieces.

White Fish Salad with Sweet Potatoes and Basil

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Ingredients

Preparation

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