Almond Crusted Fish and Sweet Potatoes with Miso Maple Syrup Glaze - alive magazine
Serves 4 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…
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Cooking tools:
- Pepper mill
- Microplane
- Citrus press
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- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Fork
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- Spoon
- Aluminum foil
Ingredients
- 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
- 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
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