Breaded Alaska Pollock with Hasselback Sweet Potatoes
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.