This chilean seabass and mashed sweet potato recipe feels so indulgent but is so nourishing and healthy. It’s also very simple to make.
Chilean Seabass with Mashed Sweet Potato
This chilean seabass and mashed sweet potato recipe feels so indulgent but is so nourishing and healthy. It's also very simple to make.
Ingredients
- 12 oz Chilean sea bass fillets
- 1 T melted grass-fed butter
- 1 lemon (sliced or juiced)
- 2 cloves minced garlic
- Salt and pepper to taste
- 10 oz cherry tomatoes
- 1 lb sweet potatoes
- 2-4 T fat free milk
Instructions
- Preheat the Oven to 400°F.
- Pat the sea bass fillets dry with paper towels. This helps them brown nicely. Place the fillets on the prepared baking sheet.
- Brush the fillets with melted butter then sprinkle with salt, pepper, and minced garlic.
- If desired, drizzle fresh lemon juice over the top and add a few lemon slices on or around the fish for extra flavor. Add the cherry tomatoes as well.
- Bake the sea bass and tomatoes in the preheated oven for 12-15 minutes, depending on the thickness of the fillets. The fish is done when it flakes easily with a fork and reaches an internal temperature of 135-140°F.
- To mash the sweet potato, use a fork to put holes in the sweet potato all over, so it cooks faster. Wrap in a damp paper towel and microwave on high for 5-8 minutes, so it’s tender.
- Remove and cut open so it cools enough to handle, then remove the skin and place in a food processor with salt, pepper and 2-4T milk, adding 1 T at a time until desired thickness is reached.
Notes
Calories – 609
Protein – 32g
Carbs – 49g
Fat – 32g
This is based on 4T milk being used.
Add to MyFitnessPal here or search for “KWF Chilean Seabass.”
Do you need help figuring out what to eat to help you lose fat and build muscle?
Sign up for online personal training and hire me to create a custom meal plan for you!
Your Coach,
Kyra