Compared with chicken, eggs, and steak, fish stinks. But it’s the leanest protein there is, so you need to make a place for it in your diet. This recipe cuts down the smell and the cooking time. You can even prepare a delicious side of sweet potatoes simultaneously, as you’ll use your oven for both the fish and the potatoes, maximizing your time in the kitchen.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 large sweet potato, skin on, diced </li>
<li> Salt and ground pepper to taste </li>
<li>1 8 oz fillet of gray or lemon sole, skin on</li>
<li>1 tbsp unsalted butter</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Preheat oven to 425°. </li>
<li>Place parchment paper on a cookie sheet and put sweet potatoes on it. Season with salt and pepper, then place in oven. </li>
<li>Season fish with salt and pepper, and heat a saucepan over medium heat. </li>
<li>Place the butter in the pan, then the fish, skin down.</li>
<li>When fish turns white at the edges, place in oven with the potatoes for 5 minutes. Serve.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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