![img](admin/recipeuploads/1711102545.webp)
Roasted Sea Bass With Sweet Potatoes, Spinach, and Salsa Rustica
It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum. It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letter.
Ingredients
-
2 sweet potatoes (1 pound total), scrubbed and cut crosswise ⅛ inch thick (about 4 cups)
-
3 cloves garlic, minced (1 tablespoon)
-
1 shallot, thinly sliced (½ cup)
-
5 tablespoons extra-virgin olive oil, plus more for drizzling
-
Kosher salt and freshly ground pepper
-
1 bunch spinach, tough stems removed (6 ounces; 6 lightly packed cups)
-
4 skinless sea-bass fillets (each 6 ounces), patted dry
-
2 tablespoons flat-leaf parsley leaves, chopped
-
2 tablespoons salt-packed capers, rinsed, drained, and chopped
-
1 tablespoon white-wine vinegar
-
Preheat oven to 425 degrees. Toss sweet potatoes, garlic, and shallot with 2 tablespoons oil. Spread evenly on a rimmed baking sheet and season with salt and pepper. Roast until tender, 25 to 30 minutes.
-
Remove from oven. Drizzle spinach with oil and season with salt and pepper; scatter over sweet-potato mixture. Season fish with salt and pepper; place on top of spinach. Drizzle fish lightly with oil; roast until opaque and flaky, about 12 minutes. Stir together parsley, capers, remaining 3 tablespoons oil, and vinegar. Drizzle mixture over fish and vegetables; serve.