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Ingredients
- 4 Tbsp. Extra virgin extra virgin olive oil
- 1 x 7 ounces fil ed rockfish with skin
- 1 sprg fresh rosemary
- 1 sprg fresh thyme Sea salt Pepper
- 2 x Peeled and cubed sweet potatoes
- 5 Tbsp. Honey, (5 to 6) Nutmeg Salt Pepper
Directions
- Heat extra virgin olive oil in saucepan with rosemary and thyme and add in rockfish skin side down. Season with salt and pepper. Cook till skin is golden.
- Turn fish over and cook till flesh side is golden. Remove from heat.
- SWEET POTATO MOUSSELINE:Add in sweet potatoes to boiling water and cook till tender. Remove from water, and run through food mill. Add in honey, nutmeg, salt and pepper. To serve put rockfish atop the sweet potato mousseline and drizzle with lemon oil.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 349g | |
| Calories 968 | |
| Calories from Fat 482 | 50% |
| Total Fat 54.6g | 68% |
| Saturated Fat 7.74g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 110mg | 5% |
| Potassium 718mg | 21% |
| Total Carbs 126.3g | 34% |
| Dietary Fiber 7.2g | 24% |
| Sugars 94.05g | 63% |
| Protein 3.42g | 5% |
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