Ingredients
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6 Skinless (450-500g) Sea bream fillet
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2 Large Sweet potato
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300g Pitted CherriesFresh or frozen
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1 Bunch Thyme
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1 tsp Garlic powder
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1 TBSP Olive oil
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1 TBSP Ghee (or butter)or butter
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Ground black pepper
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Fleur de sel
Overview
This colourful dish is also very delicate for the taste buds. The simple taste of the sea bream matches well with the tart taste of the cherries. The thyme adds an interesting flavour and as usual low glycemic index with the sweet potato and a very light dish to digest
This dish belongs to the menu
Utensils
- 2 Large skillets
- 1 Vegetable peeler
Menu steps
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1
Done
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Prepare sweet potato & cherriesPeel 2 large sweet potatoes and cut into small cubes (2cm). Place the sweet potato cubes in a skillet with 1 TBSP olive oil, 1 tsp garlic powder and some thyme, fleur de sel and ground black pepper over medium heat. Roast for 10 minutes. Add 300g pitted cherries to the skillet, keep separate from sweet potatoes, and cook for another 5 minutes |
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2
Done
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Prepare fishIn the meantime in another large skillet melt 1 TBSP ghee (or butter), place 6 sea bream fillets over medium-high heat, add fleur de sel and ground black pepper and sear for 1 minute on each side |
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3
Done
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To servePlace on each plate 2 sea bream fillets, some sweet potatoes and cherries. Put a little cherry sauce on the fillets. Sprinkle some thyme on fish, cherries and sweet potatoes |
