Recipe of the day: Butter and sage fish with sweet potato mash

If you are looking for a quick dinner recipe that still packs a flavourful punch, this butter and sage fish with sweet potato mash is a must-try.

With its carefully balanced combination of flavours, this meal is not only satisfying but nourishing as well.

ALSO SEE: Recipe of the day: Tasty 60-minute lamb lasagna

Butter and sage fish with sweet potato mash

Ingredients

• 800g sweet potato, peeled and chopped
• 2 bunches Broccolini
• 80g Butter
• 2 cloves garlic, peeled and crushed
• 10 sage leaves, picked and torn
• 2 lemon, zest and then juiced
• 4 fillets of white fish, we used sea bass or also known as barramundi
• Salt and pepper, to taste
• 1/2 cup Milk

Method

1. Boil sweet potato in saucepan of boiling water for 20 minutes until tender. Drain the sweet potato.
2. Add warmed milk, salt and pepper to sweet potato and mash together. Keep warm.
3. Fill a pot with water, bring it to a boil. Place broccolini in a steamer basket or colander above the boiling water. (see note 1)
4. Cover and steam for 3-5 minutes, until tender-crisp.
5. Remove from heat and plunge broccolini into ice water to preserve colour and texture and drain well.
6. Panfry fish: On medium heat melt butter in frying pan until the butter starts to bubble, add garlic, sage and lemon zest and sauté for 1 minute. Take care not to burn garlic or sage leaves.
7. Season fish on each side to your liking with salt and pepper. Place fish in butter/sage pan and cook on each side for 3-4 minutes.
8. To serve: Divide sweet potato mash and broccolini on each plate, place fish on top and drizzle with sage butter sauce from pan and a squeeze of lemon juice.

Notes

If you prefer to boil broccolini, follow these steps:

• Fill a pot with water and bring it to a boil, add a pinch of salt.
• Carefully place the broccolini in the boiling water and boil for about 2-3 minutes, or until the broccolini is tender-crisp.
• Test with a fork for desired doneness.
• Once cooked, drain the broccolini in a colander.

*This recipe was sourced from www.myconvenientkitchen.com and re-published with permission.

Butter and sage fish with sweet potato mash

With its carefully balanced combination of flavours, this meal is not only satisfying but nourishing as well.

• Author: Ella from My Convenient Kitchen
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Category: Fish, mains
• Method: Stove top
• Cuisine: Australian

Ingredients

Scale 1x2x3x

• 800g sweet potato, peeled and chopped
• 2 bunches Broccolini
• 80g Butter
• 2 cloves garlic, peeled and crushed
• 10 Sage leaves, leaves picked and torn
• 2 Lemon, zest and then juiced
• 4 fillets of White fish, we used sea bass or also known as barramundi
• Salt and pepper, to taste
• 1/2 cup Milk

Instructions

1. Boil sweet potato in saucepan of boiling water for 20 minutes until tender. Drain the sweet potato.
2. Add warmed milk, salt and pepper to sweet potato and mash together. Keep warm.
3. Fill a pot with water, bring it to a boil. Place broccolini in a steamer basket or colander above the boiling water. (see note 1)
4. Cover and steam for 3-5 minutes, until tender-crisp.
5. Remove from heat and plunge broccolini into ice water to preserve colour and texture and drain well.
6. Panfry fish: On medium heat melt butter in frying pan until the butter starts to bubble, add garlic, sage and lemon zest and sauté for 1 minute. Take care not to burn garlic or sage leaves.
7. Season fish on each side to your liking with salt and pepper. Place fish in butter/sage pan and cook on each side for 3-4 minutes.
8. To serve: Divide sweet potato mash and broccolini on each plate, place fish on top and drizzle with sage butter sauce from pan and a squeeze of lemon juice.

Notes

If you prefer to boil broccolini, follow these steps:

• Fill a pot with water and bring it to a boil, add a pinch of salt.
• Carefully place the broccolini in the boiling water and boil for about 2-3 minutes, or until the broccolini is tender-crisp.
• Test with a fork for desired doneness.
• Once cooked, drain the broccolini in a colander.

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