White Fish Salad with Sweet Potatoes and Basil

  • Preparation 25 MIN
    Cooking 30 MIN
  • Servings 4



  1. With the rack in the middle position, preheat the oven to 425 °F (230 °C). Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. In a small bowl, combine the lemon juice, mirin and sambal oelek.
  5. 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.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With 1 1/2 lbs (675 g) tilapia fillets for the entire recipe

Content % Daily Value
Calories 405  
Total Fat 13 g  
Saturated Fat 3 g  
Sodium (salt) 225 mg  
Carbohydrates 37 g  
Fibre 5 g  
Protein 37 g