Flourish - Latest Edition - Flipbook - Page 39
1. Cook sweet potato
Preheat the oven to 220C, fan-forced. Line
a large oven tray with baking paper. Peel
the sweet potatoes and cut into 3cm chunks.
Put the sweet potato in a large saucepan, cover
with cold salted water and bring to the boil.
Reduce the heat to medium and cook for 12-14
mins until tender. Drain and return to the pan.
Cover to keep warm.
2.Prep ingredients
Meanwhile, bring a large saucepan of water to
the boil for the greens. Cut the broccoli stems
into 1cm chunks, then cut the heads into small
florets. Discard the tough stems from the kale
and coarsely chop the leaves. Finely chop the
sunflower seeds. Finely grate the zest of 1
lemon, then juice. Cut the remaining lemon into
wedges.
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3.Crumb fish
Combine the sunflower seeds, lemon
zest and half the Tuscan seasoning in a shallow
dish. Season the fish with salt and pepper.
Firmly press the fish, flesh-side down, into
the seed crumb.
4. Bake fish
Transfer the fish to the lined tray, crumb-side
up. Scatter over any remaining seed crumb.
Drizzle with 1 tbs extra virgin olive oil. Bake for
6-7 mins until golden and cooked through.
(Cooking time may vary depending on the
thickness of the fillets. To test the fish, flake
with a fork; if it comes apart easily, it is cooked.)
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5.Cook and season greens
While the fish is baking, add
the broccoli and peas to the pan of boiling water
and cook for 3 mins. Add the kale and cook for a
further 1 min or until the vegetables are tender.
Drain. Return to the pan. Add the remaining
Tuscan seasoning, 1 tbs lemon juice and 1 tbs
extra virgin olive oil and toss to coat.
6.Mash sweet potato
Mash the sweet potato until smooth. Add 1 tbs
extra virgin olive oil and stir to combine. Taste,
then season with salt and pepper. Divide the
sweet potato mash, fish and greens among
plates. Serve with the lemon wedges.
