Nile Perch With Sweet Potato Puree

  • Difficulty: Medium
  • 40 minutes
  • One serving

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. 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.

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

    For garnishing:

    cherry tomatoes
    salad mix

How to Make Nile Perch With Sweet Potato Puree

Baking the fish:
  1. 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.
Cooking the veggies:
  1. 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.
  2. Serve the perch and puree garnished with halved cherry tomatoes, salad mix, and cooked celery.

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