The combination of sweet and savoury with a hit of orange zest packs a flavourful punch. Serve with a side of steamed Chinese broccoli or fresh green beans.
1 large sweet potato, peeled and cut into 1/4 in (0.5 cm) rounds
1 1/2 Tbsp (30 ml) extra-virgin olive oil, divided
Salt and freshly ground black pepper
4 - 125 g skin-on white fish fillets
1/2 cup (125 ml) finely crushed toasted almonds
Finely grated zest and juice from 1 orange
1/4 cup (60 ml) finely chopped Italian parsley
1 1/2 Tbsp (30 ml) finely chopped coriander
3 tsp (15 ml) finely chopped chives
1 1/2 Tbsp (30 ml) pure maple syrup
3 tsp (15 ml) white miso paste
1 tsp (5 ml) sesame oil
Preheat oven to 350 F (180 C).
Line baking tray with baking paper. Place sweet potato slices in single layer on baking tray and brush with 3 tsp (15 ml) olive oil. Lightly sprinkle with salt and pepper and bake in oven for 15 to 20 minutes or until fork tender. Remove baking tray from oven and place on rack; set aside.
Increase oven temperature to 450 F (230 C).
Lightly brush rimmed baking tray with oil. Arrange fish fillets skin-side down in single layer and brush with 3 tsp (15 ml) olive oil. Mix almonds, orange zest and herbs in bowl. Gently press almond mixture evenly over fillets. Bake in oven for 8 minutes or until fish is tender in the centre.
Meanwhile, combine orange juice, maple syrup, miso and sesame oil in small bowl and whisk to blend. Add more miso to taste, if you wish.
To serve, arrange several cooked sweet potato slices on 4 serving plates. Rest crusted fish on top. Drizzle with miso maple syrup glaze.
Each serving contains: 1415 kilojoules; 28 g protein; 12 g total fat (2 g sat. fat, 0 g trans fat); 28 g total carbohydrates (8 g sugars, 3 g fibre); 229 mg sodium
source: "Marvellous Miso", alive Australia #21, Spring 2014
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