Nutritional Chart
Calories: 699 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 46 g
- 36 g
- 49 g
Ingredients Needed for Nile Perch With Sweet Potato Puree
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 tomatoes
salad mix
How to Make Nile Perch With Sweet Potato Puree
- 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.
- 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.
- Serve the perch and puree garnished with halved cherry tomatoes, salad mix, and cooked celery.