As my body has developed this bad habit of waking up at 4 am and been unable to go back to sleep I thought I’ll use this 2 hours before I actually need to prep for work to do something tangible; like updating the blog ;).
I really wished I had a big story to accompany this meal 🙂 but unfortunately I don’t :). It was another one of my meals that I made as I went along but on the plus side I am super excited because my photography skills are definitely improving.
Anyways back to this meal 🙂
Prep time: 30 minutes
Cook time: 40 minutes
4 medium sized sweet potatoes, peeled, washed and cut into chip sizes
1 tablespoon ginger and garlic paste
2 tablespoons olive oil
4 x 180g smoked river cobbler fillet
1/2 cup breadcrumbs
Bunch of parsley, finely chopped
3 mixed peppers, thinly sliced length wise
Place the cut potatoes in a bowl, add ginger and garlic paste, 1/2 olive oil, black pepper, chilli flakes and salt. Mix and cover in the fridge for about 20 minutes.
Place the fish on a lined oven tray. Brush surface with the remaining olive oil. Season with salt and pepper. In a bowl mix the breadcrumbs and parsley and pat it onto the fish. Sprinkle chilli flakes on it.
Place seasoned fish in preheated oven grill at 220° for 15 minutes.
Replace the fish with potatoes and peppers and grill on either side for a 15 minutes each. Remove the peppers after 5 minutes. Serve with the fish 🙂