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
2 Tbsp (30 mL) extra-virgin olive oil, divided
Salt and freshly ground black pepper
4 - 4 oz (125 g) skin-on halibut fillets
1/2 cup (125 mL) finely crushed toasted almonds
Finely grated zest and juice from 1 orange
1/4 cup (60 mL) finely minced Italian parsley
2 Tbsp (30 mL) finely minced cilantro
1 Tbsp (15 mL) finely minced chives
2 Tbsp (30 mL) pure maple syrup
1 Tbsp (15 mL) white miso paste
1 tsp (5 mL) sesame oil
Preheat oven to 350 F (180 C).
Line baking sheet with parchment paper. Place sweet potato slices in single layer on baking sheet and brush with 1 Tbsp (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 sheet from oven and place on rack; set aside.
Increase oven temperature to 450 F (230 C).
Lightly brush rimmed baking pan with oil. Arrange halibut fillets skin side down in single layer and brush with 1 Tbsp (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 halibut is almost opaque 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 halibut on top. Drizzle with miso maple syrup glaze.
Each serving contains: 338 calories; 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 #379, May 2014
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