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Saw this on Jamies 30 Minute Meals and loved the idea of using chutney in the sweet potato mash so gave it a go! The mash was definitely the highlight of the meal and made a nice wee snack cold the next day too πŸ™‚

Ingredients:

  • 1 clove of garlic
  • 2 red chillis
  • Bunch of asparagus
  • 2 sweet potatoes
  • 1 lime
  • 2 fillets of sea bass
  • Pancetta
  • Jar of mango chutney
  • Bunch of coriander
  • Soy sauce

Method:

  • Finely dice your garlic and one chilli and add to a bowl with a good splash of soy sauce. Set the bowl aside.

  • Bring a pot of water to the boil and add the asparagus.
  • Put the sweet potatoes in a bowl with half the lime, cover with cling film and heat in the microwave on high for 10 minutes.
  • While the sweet potato is cooking, put 3 spoonfuls of mango chutney on a plate and add 3 tablespoons of soy sauce, the chopped coriander and the second chilli finely sliced.
  • Score the sea bass to help it cook through.

  • Heat a frying pan with a little olive oil and place the sea bass skin down on it. Season the underside with a little salt and pepper.

  • The fish will cook for 90% of the time skin side down so don’t flip it!
  • Add the pancetta to the pan with the fish.
  • When the sweet potatoes are done place them on the plate on top of the chutney mixture and squeeze the remainder of the lime juice over. Use a knife and fork to slice and mash them, mixing the chutney, soy sauce, coriander and chilli through.

  • Check the asparagus. If it’s done drain it, add to the bowl of soy sauce, garlic and chilli and mix through.

  • When the fish is cooked through remove from the heat and flip it. Leave for 10-20 seconds to finish cooking.

  • Plate up and serve πŸ™‚

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