PESCE PANATO con PATATE DOLCI AL FORNO – BREADED FISH with ROASTED YAMS
I’m not a vegetarian yet, but I’m pretty sure that I will be one day. I believe there is a right time for everything. Your body knows what it needs and doesn’t need. I feel somewhere in between right now as in the past couple of years I unconsciously started to eat less and less meat, preferring to eat fish and more vegetables instead. I know so many people who can’t stand the smell and taste of fish. I grew up on fish so I started to feed Sasha fish since he was very young and found a couple of tricks to make the fish taste ’yummy’. I have been using this recipe over and over, at least once a week, if not more.
- 1 pound of wild Lemon Sole (but you can use any fish you like)
- 2 big yams
- 1 lemon
- 1 cup breadcrumbs
- 3 tbsp ground flax seeds
- 3 tbsp sesame seeds
- ½ cup good quality extra virgin olive oil, plus extra for the yams.
Preheat the oven to 375 degrees
Starting with the yams, wash them thoroughly without peeling them. Cut lengthwise into ½ inch thick fries, or a little less. Arrange them in a roasting pan and drizzle with olive oil, add a pinch of salt and pepper. Toss them well to be sure that all the pieces are coated in olive oil and put in the oven for about 40 min until they are cooked through and crispy.
Pour the olive oil in a bowl while in another bowl mix together the breadcrumbs, ground flax seeds, sesame seeds, salt and pepper. Dip the fish first into the olive oil and then roll into the breadcrumb mix. Place the fish in a baking dish and bake for 15 to 20 min. Serve when it’s still hot with a quarter lemon on the side.
Serves 3 to 4 people