Steamed fish with sun-dried tomato crust & sweet potato mash

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Prep. 15 min

Total 35 min

4 portions

Ingredients

Parmesan cheese cut into pieces (3 cm)
50 g
sun dried tomatoes drained
100 g
pecans
20 g
garlic cloves
1 - 2
unsalted butter
50 g
mixed fresh herbs leaves only
2 sprigs
ground black pepper plus extra to season
¼ tsp
firm white fish fillets (about 125 g each)
4
sea salt to season
sweet potatoes cut into pieces (2 cm)
800 g
water
200 g
Dutch carrots (approx. 2 bunches), scrubbed and tops trimmed (see Tip)
500 g
asparagus woody ends trimmed
1 bunch
nutmeg
1 - 2 pinches

Difficulty

easy

Nutrition per 1 portion

Sodium 530.4 mg

Protein 46.1 g

Calories 2620.6 kJ / 626.4 kcal

Fat 21 g

Fibre 15.2 g

Saturated Fat 9.9 g

Carbohydrates 69.6 g

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Also featured in

Everyday Varoma 8 Recipes
Australia and New Zealand

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