🍽️ Oven Fish with Sweet Potatoes and Ginger-Chili Marinade

Name: Oven Fish with Sweet Potatoes and Ginger-Chili Marinade
Total time: 30 min
Yield: 4 servings
Ingredients: 2 shallots; 20 g ginger (1 piece); 1 small dried chili pepper; 1 lime; 1 tbsp soy sauce; 1 pinch ground allspice; 2 red snapper fillets (160 g each, with skin, scaled); 1 garlic clove; 1 tbsp olive oil; 1 tsp curry powder; salt; pepper; 300 g sweet potatoes; 3 medium tomatoes; 4 sprigs cilantro

390 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

2 shallots
20 g ginger (1 piece)
1 small dried chili pepper
1 lime
1 tbsp soy sauce
1 pinch ground allspice
2 red snapper fillets (160 g each, with skin, scaled)
1 garlic clove
1 tbsp olive oil
1 tsp curry powder
salt
pepper
300 g sweet potatoes
3 medium tomatoes
4 sprigs cilantro

Instructions

1. Peel the shallots and the ginger. Roughly chop both ingredients.
2. Cut the chili pepper in half lengthwise and remove the seeds.
3. Squeeze 2 tablespoons of juice from the lime.
4. Put the shallots, ginger, chili, soy sauce, a few splashes of lime juice, and allspice into a food processor or use a hand blender.
5. Blend the ingredients into a smooth puree.
6. Lightly score the skin of the snapper fillets.
7. Place the fillets in a bowl.
8. Pour the ginger-chili sauce over the fillets.
9. Cover the bowl and place it in the refrigerator for 4 hours to let the fillets marinate.
10. Peel the garlic and chop it finely.
11. Mix the garlic with oil, the remaining lime juice, curry powder, salt, and pepper.
12. Peel the sweet potatoes and wash them.
13. Cut the sweet potatoes into 2 cm thick slices.
14. Toss the sweet potato slices in the garlic spice mixture until they are evenly coated.
15. Place the sweet potatoes on a baking sheet lined with baking paper.
16. Preheat the oven to 200 °C (180 °C with fan or gas mark 3).
17. Bake the sweet potatoes on the middle rack for a total of 35 to 40 minutes.
18. Wash the tomatoes.
19. Cut the tomatoes into thick slices.
20. Remove the sweet potatoes from the oven after about 15 minutes of baking time.
21. Pat the marinade off the fish fillets with kitchen paper.
22. Place the tomatoes and the fish fillets (skin side up) with the sweet potatoes on the tray.
23. Season everything again with salt and pepper.
24. Bake the dish for another approx. 20 minutes.
25. Make sure the sweet potatoes do not become too dark.
26. Pluck the coriander leaves from the stems.
27. Sprinkle the fresh coriander leaves over the finished fish.

Nutrition per serving

kcal: 390
Protein: 36 g · Fett/Fat: 7 g · Carbs: 42 g