YOUR SOLIN GENERATED RECIPE
Seared Fish Fillets with Creamy Yam Mash and Steamed Peas
Pan-seared cod fillets served over a velvety yam mash with sweet steamed peas, finished with a touch of grass-fed ghee for a rich, buttery finish.
INGREDIENTS
8 oz Cod Fillet
10.5 oz Sweet Potato (Yam)
1 cup Green Peas
1/4 cup Whole Milk
1/2 tbsp Ghee
2 tsp Olive Oil
PREPARATION
Peel the yams and cut them into 1-inch cubes.
Place the yams in a pot of boiling water and cook for 15 minutes or until fork-tender.
Pat the fish fillets completely dry with paper towels and season with sea salt and black pepper.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Place the fish in the skillet and sear for 4-5 minutes per side until golden and opaque throughout.
Steam the peas in a small amount of water for 3-4 minutes until bright green and tender.
Drain the yams and return them to the pot.
Add the milk and ghee to the yams and mash until smooth and creamy.
Plate the creamy yam mash alongside the seared fish and steamed peas.