- 500g orange sweet potato (kumara), peeled, thinly sliced
- 2 teaspoons olive oil
- Salt & ground black pepper, to taste
- 2 tablespoons plain flour
- 1 teaspoon cracked black pepper
- 2 (about 300g each) firm white fish fillets (like sea perch), halved diagonally
- 1 200g container natural yoghurt (Dairy Farmers brand)
- 1 tablespoon shredded fresh mint
- 1 teaspoon finely grated lemon rind
- 2 bunches asparagus, ends trimmed
- Step 1Preheat oven to 220°C. Line 2 baking trays with non-stick baking paper. Place the sweet potato slices, oil, salt and ground pepper in a bowl and toss until well combined. Place the sweet potato slices in a single layer on the lined trays. Bake in preheated oven, swapping the trays halfway through cooking, for 20 minutes.
- Step 2Combine the flour and cracked pepper on a plate. Lightly coat each fish fillet in the flour, shaking off any excess. Transfer the sweet potato slices to 1 tray. Place the fish on the other tray. Return the trays to the oven and cook, turning fish halfway through cooking, for 8-10 minutes, until the fish flakes easily when tested with a fork.
- Step 3Meanwhile, combine the yoghurt, mint and lemon rind in a bowl. Taste and season with salt and pepper. Cook the asparagus in a large saucepan of salted boiling water for 1-2 minutes or until bright green and tender crisp. Drain. (See microwave tip.)
- Step 4Place the asparagus, sweet potato slices and fish on serving plates. Top the fish with the herbed yoghurt and serve immediately.
- High carb
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
microwave tip: wash asparagus and place in a freezer bag, adjusting until 2-3 deep when bag is laid flat. Twist opening to secure. Cook on High/800watts/100% for 3-4 minutes or until tender crisp.
- Author: Kerrie Mullins
- Publication: Australian Good Taste