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Fish with creamy sweet potato salad

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings


  • 650g orange sweet potato (kumara), peeled, cut into 2cm pieces
  • 2 teaspoons butter
  • 2 shallots, ends trimmed, thinly sliced
  • 80g baby spinach leaves
  • 1 garlic clove, crushed
  • Olive oil spray
  • 4 firm white fish fillets (such as ling or perch)
  • 65g (1/4 cup) 97% fat-free mayonnaise
  • 2 tablespoons light sour cream
  • 1 tablespoon fresh continental parsley, chopped
  • Baby spinach leaves, extra, to serve


  • 1
    Cook the sweet potato in a saucepan of boiling water for 10 minutes or until soft.
  • 2
    Meanwhile, 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.
  • 3
    Spray 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.
  • 4
    Drain the sweet potato and return to the pan. Set aside to cool slightly.
  • 5
    Whisk together mayonnaise, sour cream, parsley and a little water in a bowl. Add to the sweet potato and gently stir until just combined.
  • 6
    Serve the sweet potato salad with the fish and spinach.

Source: taste.com.au


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