If you’re part of my long-time community, you’ll know that this fish recipe is actually from my first book ‘The Healthy Life’ – published back in 2015! I am still making it to this day as it’s quick, nourishing and bursting with fresh flavours. I’ve paired the herby, zesty crusted fish with antioxidant-rich sweet potato and asparagus for a simple and easy midweek dinner. This crust also works heavenly with salmon!

Time to cook: 40

Serves: 2

Ingredients:

• 1 sweet potato, sliced into rounds 
• 2 tbsp extra virgin olive oil 
• ⅓ cup (50g) raw or roasted almonds
• ¼ bunch parsley, leaves picked, 1 large handful
• ¼ bunch basil, leaves picked, 1 large handful
• 1 garlic clove, peeled 
• ½ lemon, zested & juiced 
• 2 firm white fish fillets, we used barramundi 
• 1 bunch asparagus, spears trimmed

Method:

Preheat the oven to 200C or 390F. Line a baking tray with baking paper. 

Place the sweet potato slices on the edges of the lined tray. Drizzle 1 tbsp extra virgin olive oil over the top and season with sea salt. Bake in the preheated oven for 20 minutes. 

Whilst the sweet potato is cooking, prepare the crust. Combine the almonds, parsley, basil, garlic and remaining olive oil in the bowl of a food processor. Add the lemon zest and 1 tbsp lemon juice. Season with sea salt and black pepper. Process until the mixture is just combined. You still want it to remain a little chunky. 

Remove the sweet potato from the oven and place the fish fillets in the centre of the tray. Spoon the almond and herb crust mixture on top. Press down gently with your fingertips to ensure the crumb sticks. Add the asparagus to the same pan and lightly drizzle with olive oil and sea salt. Return the tray to the oven to bake for 12-15 minutes. Cook time will vary depending on the thickness of your fish fillet. 

Serve topped with an extra squeeze of lemon juice.