06 Feb Breaded Alaska Pollock with Hasselback Sweet Potatoes

A perfect easy date night or family ready meal. Crispy Alaska pollock paired with herb-roasted Hasselback sweet potatoes and a tangy dill-mustard yogurt sauce.

Breaded Alaska Pollock with Hasselback Sweet Potatoes

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Prep. Time 15 minutes mins

Cook Time 45 minutes mins

Course Main Course

Servings 2 personas

Ingredients

  

For the Sweet Potatoes

• 3 large sweet potatoes
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• Fleur de sel or kosher salt to taste

For the Pollock

• 2 breaded Alaska pollock fillets prepared according to package instructions

For the Salad

• Butter lettuce torn
• 1 cup shredded red cabbage
• Cucumber slices

For the Dill Mustard Sauce

• 1 cup plain yogurt
• 3 tablespoons mustard
• 3 tablespoons olive oil
• Juice of ½ lemon
• 1 tablespoon fresh or frozen dill finely chopped
• ¼ teaspoon paprika
• Salt and black pepper to taste

Instructions

 

Prepare the Sweet Potatoes

• Preheat oven to 350°F. Peel the sweet potatoes and slice crosswise at regular intervals, cutting almost but not all the way through to create a Hasselback effect.
• Place sweet potatoes in a baking dish. Drizzle with olive oil and season evenly with paprika, thyme, oregano, rosemary, and fleur de sel.
• Roast for 45 minutes, or until tender inside and lightly crisped on the edges.

Cook the Pollock

• While the sweet potatoes roast, prepare the breaded Alaska pollock fillets according to the package instructions.

Make the Sauce

• In a small bowl, whisk together yogurt, mustard, olive oil, lemon juice, dill, paprika, salt, and pepper until smooth and well combined.

Assemble the Plate

• Arrange Batavia lettuce on each plate and top with red cabbage and cucumber slices. Add the roasted Hasselback sweet potatoes and breaded Alaska pollock.
• Spoon the dill mustard sauce over the pollock or serve on the side.