Ruby Red Trout with Rosemary Sweet Potato mash
Recipe type: Main Dish & Side Dish
Serves: 3-4
- 3 sweet potatoes, peeled and cut into 1 inch cubes
- 4 tablespoons cornmeal
- 3 tablespoons parmesan cheese, grated
- 2 tablespoons fresh rosemary, chopped
- 1 lb ruby red trout (or other light, flaky fish)
- ½ cup milk
- ¼ cup flour
- 1 teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ cup olive oil
- Reheat oven to 450.
- Bring a large pot of water to a boil. Add in cubes and cook for 10 minutes, until sweet potatoes are soft. Drain and let cool for a couple of minutes.
- In a mixing bowl, combine sweet potatoes, cornmeal, parmesan and rosemary.
- Mix until potatoes are well mashed.
- Cover a baking sheet with parchment paper and use a spoon to scoop 1 to 1½ tablespoon sized dollops of the sweet potato mixture onto the baking sheet.
- Sprinkle with a little bit more parmesan.
- Bake for 10 minutes.
- Cut fish into portion sizes.
- Heat olive oil in a large cast iron pan until very hot.
- Mix together flour, cayenne pepper, and salt. Dip fish into milk and then into flour mixture and immediately place onto pan, skin side down.
- Cook for 2 minutes and flip to other side for an additional 2 minutes. Remove from heat and serve immediately.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/07/09/ruby-red-trout-with-rosemary-sweet-potato-mash/
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