Red Snapper Fish with Sweet Potato Mash Recipe

This red snapper with sweet potato mash recipe is a good meal choice for several reasons.

Red Snapper Fish.

Apart from being a delicious meal, red snapper fish is a lean source of protein, rich in omega-3 fatty acids and offers a variety of vitamins and minerals like selenium and potassium.

"red snapper fish is a lean source of protein, rich in omega-3 fatty acids..."

Sweet potatoes are high in fibre and rich in vitamins and minerals and can support a healthy immune system and improve digestion.

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Red Snapper Fish with Sweet Potato Mash Recipe

Prep Time: Under 30 mins

Cooking Time: 30 to 45 mins

Serves: 2-3

Ingredients - Red Snapper Fish

• 1 red snapper, gutted, scaled and cleaned with lemon (leave head and tail on – or remove as preferred)

• 1 large onion, sliced

• ¼ scotch bonnet pepper, sliced

• 3 sweet peppers (1 red, 1 yellow and 1 green), sliced into strips

• Olive oil

• Few sprigs of fresh thyme

• 3 spring onions, sliced

• Black peppercorns

• Black pepper

• 2-3 medium carrots, peeled into ribbons using a vegetable peeler

• Salt

• Oregano

Ingredients - Sweet Potato Mash

• 3-4 large, sweet potatoes, peeled, roughly chopped (orange flesh)

• Salt

• Pepper

• 1 medium-large pot of water

• ½ cup of milk (dairy or non-dairy alternative is fine)

• 1-2 tbsp butter or margarine

Method

1. Heat oven to 180C/170C fan/gas 5.

   
   

2. Season the fish using a sprinkle of salt, black pepper, black peppercorns and oregano, then place in the fridge - ideally, for maximum flavour, you should season the fish the night before, or at least the morning before preparation if possible.

   
   

3. Placed the chopped sweet potatoes into a medium-large pot, cover with water and add some salt, then bring to boil until soft.

   
   

4. Whilst the sweet potatoes are on the boil, line a baking tray (one of medium depth) with foil and add the pre-seasoned fish, then drizzle with olive oil.

   
   

5. Add your sliced onion, scotch bonnet pepper, sweet peppers, spring onions, carrots and sprigs of thyme, all spread evenly over the fish. Cover the baking tray with foil and use a sharp knife to pierce a hole in each corner, then place into the pre-heated oven.

   
   

6. When the sweet potatoes are cooked, drain the water from the pot and season with salt and pepper, then add the butter/margarine and a small amount of the milk, then start mashing with a potato masher. Continue mashing and adding small amounts of milk until consistency is smooth and creamy, add some oregano if desired.

   
   

7. Once fish has cooked – ensure flesh is white and not pink or with any traces of blood – serve the sweet potato mash into a dish and place the fish and garnish vegetables onto a platter for self-service!

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Summary

You can also add a couple of regular potatoes to the sweet potatoes to add some texture, although not entirely necessary.

As an alternative to baking, you can also grill or shallow fry the fish. You can also remove the foil covering the fish once cooked and place back into the oven to give a slight crisp texture to the fish too.

You can also opt to use fillets of fish too. Aside from sweet potatoes, this dish can also be served with salad and/or brown rice.

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