Grilled Fish with Greens and Sweet Potato Mash: A lean, green and healthy cuisine.
Bring a large pot of water to the boil. Peel sweet potato and cut into large cubes. Add to pot and cook until soft.
In a seperate smaller pot, bring water to boil. Cut the brussel sprouts in half and add to the pot to soften. Cook for approximately 10 minutes.
Meanwhile, preheat the oven grill to high. Lightly spray a non stick baking tray with olive oil.
Add the fish to the prepared tray, then add the asparagus and snow peas and then the softened brussel sprouts. Season with diced garlic clove and salt & pepper. Place under preheated grill.
Cook fish and vegetables under the grill, checking the vegetables regularly and turning when they become golden.
Once sweet potato is soft, drain water out of pot and add butter. Using potato masher, mash until well combined and there are no big lumps.
Place mash onto plates, with greens on the side. Sprinkle soy sauce over fish and serve.
Serving Size 1
Servings 5
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Bring a large pot of water to the boil. Peel sweet potato and cut into large cubes. Add to pot and cook until soft.
In a seperate smaller pot, bring water to boil. Cut the brussel sprouts in half and add to the pot to soften. Cook for approximately 10 minutes.
Meanwhile, preheat the oven grill to high. Lightly spray a non stick baking tray with olive oil.
Add the fish to the prepared tray, then add the asparagus and snow peas and then the softened brussel sprouts. Season with diced garlic clove and salt & pepper. Place under preheated grill.
Cook fish and vegetables under the grill, checking the vegetables regularly and turning when they become golden.
Once sweet potato is soft, drain water out of pot and add butter. Using potato masher, mash until well combined and there are no big lumps.
Place mash onto plates, with greens on the side. Sprinkle soy sauce over fish and serve.
