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Nile Perch with Sweet Potato Puree

You probably already know how well fish and vegetable pair together, but there's a catch. Fry the Nile perch fillet separately from the other vegetables so you don't overcook it. Or you may want to fry some of the veggies only slightly but remove them before the fish is done. You’ll experience the sweetness of perch meat that goes so well with the smoothness of pureed sweet potatoes.
You probably already know how well fish and vegetable pair together, but there's a catch. Fry the Nile perch fillet separately from the other vegetables so you don't overcook it. Or you may want to fry some of the veggies only slightly but remove them before the fish is done. You’ll experience the sweetness of perch meat that goes so well with the smoothness of pureed sweet potatoes.

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Ingredients

Baking the fish:
1 tablespoon olive oil
2 garlic cloves
7 ounces of Nile perch fillet
pink himalayan salt
1 celery stick, chopped
2 teaspoons of chili sauce
Cooking the veggies:
1 sweet potato, cubed
1 red onion, quartered
¼ cup sour cream
4 tablespoons of vegetable stock
pink himalayan salt
pepper
For garnishing:
cherry tomato
salad mix

Ingredients

  • Baking the fish:

  • Cooking the veggies:

  • For garnishing:

Steps

1
Done

Baking the fish:

Heat the vegetable oil in a skillet over medium heat also adding the lightly crushed garlic cloves. Stir a little.

2
Done

Add the Nile perch fillet and the celery to the skillet, season with Himalayan salt, and start cooking both. Cook and stir the celery for 2-3 minutes, then transfer it to a bowl. At the same time, cook the perch for 3-5 minutes on the skin side. Coat the upper, uncooked side, with chili sauce, then transfer to the preheated oven and bake for 15 minutes at 380⁰F/190⁰C.

3
Done

Cooking the veggies:

Bring a medium cooking pot halfway filled with water to a boil, add some Himalayan salt, the sweet potatoes, onion, and boil for 15 minutes.

4
Done

Add the cooked sweet potatoes and onion to a mixer bowl. Add the sour cream and vegetable stock. Season with Himalayan salt and pepper. Blend until you make a puree.

5
Done

Serve the perch and puree garnished with halved cherry tomatoes, salad mix, and cooked celery.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

699 kcal
Calories
46 g
Protein
36 g
Fat
49 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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