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Recipes

Roasted Fish with Cumin Sweet Potatoes

Written on May 01, 2006

Spicy sweet potatoes add a healthy hint of beta-carotene to this Tex-Mex-flavored fish.

1 lb. sweet potatoes, peeled and sliced 1/4" thick
1/2 tsp ground cumin
1 Tbsp canola oil
4 catfish or other fish fillets (4-6 oz each)
1 tsp chili powder
1/2 c diagonally slice scallions

Preheat oven to 400 degrees.

In 13" X 9" baking dish, sprinkle potatoes with cumin and toss with oil to coat. Spread in even layer and roast until potatoes are browned, about 45 minutes.

Remove from oven. Increase oven temperature to 450 degrees. Use wide spatula to gently turn potato slices. Arrange fish on top of potatoes. Sprinkle with chili powder and scallions.

Return to oven and roast until fish is opaque in center, 8 to 10 minutes per inch of thickness. With wide spatula, lift a portion of potatoes with fish on top onto serving plates.

Makes 4 servings.

Nutritional analysis per serving:
296 calories, 22g protein, 25 g carbohydrate, 12 g fat (good fat), 6 g fiber.