Cod with Mashed Sweet Potatoes and Seeded Bread
521Kcal per serving //2 People //30 Minutes
Ingredients
- 1 Large Sweet potato, yam
- 1 Heaping tablespoon Wheat flour
- 1 Level tablespoon Light butter
- 2 Clove of Garlic
- 2 Tbsp Olive oil
- 1 Level teaspoon Paprika
- 1 Cup Fish broth/stock, low salt
- 250 g Cod loin steak
- 3 Tbsp Canned roasted bell peppers
- 2 Tbsp Light grated cheese
- 1 Dash Skimmed milk
- 1 Pinch Black pepper
- 1 Pinch Nutmeg
- 2 Medium sliced Seed Bread
Preparation
- Boil the sweet potatoes in a pot with plenty of water over high heat. Let cook until the potatoes are soft and easily pierced with a knife.
- In the meantime, make a roux by melting butter in a pot, adding flour and toasting it slightly to get rid of the raw taste. Set aside.
- Slice the garlic cloves and brown in a pan with one tablespoon of olive oil.
- When the garlic starts to brown, add the paprika followed immediately by the roux and the broth. (Mix quickly so the paprika does not have time to burn).
- Add the cod steaks, skin-side down, and the red peppers and leave for 10 minutes.
- Once the potatoes are soft, remove them from the water and peel them. Put them in a grinding jar, add one tablespoon of oil, grated cheese, milk, pepper and nutmeg. Grind to desired consistency.
- Serve the cod with some sauce and garnish with the mashed sweet potatoes. Accompany the dish with seeded bread.
