OCEAN CATCH HOLLAND SEABASS FILLETS BONELESS AND SKINON (2 PIECES, FROM 338G)
Preparation Time: 20 mins / Cook Time: 35 mins / Serving: 4
2 x Packs OCEAN CATCH HOLLAND SEABASS FILLETS BONELESS AND SKINON (2 PIECES, FROM 338G)
2 sweet potatoes (1 pound total), scrubbed and cut crosswise 1/8 inch thick (about 4 cups)
3 cloves garlic, minced (1 tablespoon)
1 shallot, thinly sliced (1/2 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)
2 tablespoons flat-leaf parsley leaves, chopped
2 tablespoons salt-packed capers, rinsed, drained, and chopped
1 tablespoon white-wine vinegar
1. Preheat oven to 425 degrees. Toss sweet potatoes, garlic, & shallot with 2 tablespoons oil. Spread evenly on a rimmed baking sheet & season with salt & pepper. Roast until tender, 25 to 30 minutes.
2. Remove from oven. Drizzle spinach with oil and season with salt & pepper; scatter over sweet-potato mixture. Season fish with salt & pepper; place on top of spinach. Drizzle fish lightly with oil; roast until opaque & flaky, about 12 minutes. Stir together parsley, capers, remaining 3 tablespoons oil, & vinegar. Drizzle mixture over fish & vegetables; serve.