This sweet potato crusted fish recipe is a healthy and delicious way to enjoy fish. The sweet potato crust adds a crispy texture and a subtle sweetness to the dish. This recipe is perfect for those who are looking for a healthier alternative to traditional breaded fish.
Prep Time
The prep time for this recipe is approximately 20 minutes.
Cook Time
The cook time for this recipe is approximately 20-25 minutes.
Ingredients
- 2 medium-sized sweet potatoes, peeled and grated - 2 tablespoons cornstarch - 1 teaspoon paprika - 1 teaspoon garlic powder - Salt and pepper to taste - 4 white fish fillets (such as cod or tilapia) - 2 tablespoons olive oil
1. Preheat the oven to 400°F. 2. Mix together the grated sweet potatoes, cornstarch, paprika, garlic powder, salt, and pepper in a mixing bowl. 3. Pat the fish fillets dry with a paper towel and season with salt and pepper. 4. Coat the fish fillets with the sweet potato mixture, pressing the mixture onto the fish to form a crust. 5. Heat the olive oil in a skillet over medium-high heat. 6. Add the fish fillets to the skillet and cook for 2-3 minutes on each side, until the sweet potato crust is golden brown. 7. Transfer the fish fillets to a baking sheet sprayed with cooking spray. 8. Bake in the oven for 10-15 minutes, until the fish is cooked through and the sweet potato crust is crispy.
Notes
- You can use any white fish fillets for this recipe, such as cod or tilapia. - Make sure to pat the fish fillets dry with a paper towel before coating with the sweet potato mixture to ensure that the crust sticks to the fish. - To make this recipe gluten-free, use a gluten-free cornstarch.
- Serve the sweet potato crusted fish with a side of roasted vegetables or a salad. - You can also serve this dish with a squeeze of lemon juice or a dollop of tartar sauce. - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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