Recipe

Smoky Fish with Baked Sweet Potato

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Smoky Fish with Baked Sweet Potato

Haddock is just the most delicate, smoky and tasty fish out there, the flavours are brought out more so with creamy sweet potatoes and an Asian lentil ragout.




Ingredients to serve 2

  • 2 x Haddock Fillets - take from freezer
  • 300g x Sweet Potato Roundels
  • 150ml x DD Low Carb Cheese Sauce
  • 50g x Grated Mozzarella
  • 80g x Lentils
  • 2.5g x Cornflour
  • 1 stalk x Spring Onion - finely sliced
  • 125g x DD Mapo Base
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Haddock Fillets - take from freezer
  • 600g x Sweet Potato Roundels
  • 300ml x DD Low Carb Cheese Sauce
  • 100g x Grated Mozzarella
  • 160g x Lentils
  • 5g x Cornflour
  • 2 stalks x Spring Onion - finely sliced
  • 250g x DD Mapo Base
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out.Take out any “Pantry Items”. Preheat your oven to 200°C.

Washing Instruction

Wash your hands and spring onion well.

Gino's Tip

It's best to use the backend of a spoon or a silicone spatula to spread your cheese sauce over the potatoes.

Step 1 - Creamy Sweet Potato Dauphine

Toss your sweet potato roundels in a large mixing bowl along with a drizzle of olive oil, salt, and pepper. Flatpack onto an oven tray, add a few dashes of water, and pop into the oven for 10 minutes. After 10 minutes your sweet potatoes should be just about tender. Proceed to layer your sweet potatoes in a small/medium baking dish (using a thin egg lifter would help transfer your sweet potato) and cover with your DailyDish Low-Carb Cheese Sauce. Sprinkle over your grated mozzarella, pop back into the oven for 5-6 minutes until your sauce is bubbly and your cheese has gratinated.

Step 2 - Lentil Mapo Sauce

Heat a medium saucepan over medium-high heat, add your DailyDish Mapo Base with a few drizzles of olive oil, fry for 1-2 minutes before adding your lentils, mixing in your cornflour, and covering your lentils with water. Bring your liquid to a boil. Reduce your heat to simmer and cook for 25-30 minutes until your lentils are tender and slightly saucy. Once done season to taste, if need be, with salt and pepper.

Step 3 - Seared Haddock

Season your haddock lightly with salt and pepper. Heat a large frying pan over medium-high heat, add a drizzling of olive oil, then fry your haddock for 3-4 minutes on each side until cooked through. Allow to sear and crust before flipping your haddock over.

To Serve

Divide your creamy sweet potato dauphine amongst your servings, tip with your lentil mapo sauce, and seared haddock. Finish by sprinkling over your finely sliced spring onion.