Ingredients
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650g orange sweet potato (kumara), peeled, cut into 2cm pieces
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2 teaspoons butter
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2 shallots, ends trimmed, thinly sliced
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80g baby spinach leaves
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1 garlic clove, crushed
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Olive oil spray
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4 firm white fish fillets (such as ling or perch)
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65g (1/4 cup) 97% fat-free mayonnaise
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2 tablespoons light sour cream
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1 tablespoon fresh continental parsley, chopped
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Baby spinach leaves, extra, to serve
Method
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1Cook the sweet potato in a saucepan of boiling water for 10 minutes or until soft.
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2Meanwhile, melt the butter in a non-stick frying pan over medium heat. Add the shallot and cook, stirring, for 1 minute or until soft. Add the spinach and garlic and cook, stirring, for 2 minutes or until the spinach wilts. Season with salt and pepper.
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3Spray a large non-stick frying pan with olive oil spray to grease. Heat over medium-high heat. Add the fish and cook for 3 minutes each side or until cooked through.
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4Drain the sweet potato and return to the pan. Set aside to cool slightly.
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5Whisk together mayonnaise, sour cream, parsley and a little water in a bowl. Add to the sweet potato and gently stir until just combined.
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6Serve the sweet potato salad with the fish and spinach.
Source: taste.com.au
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