Cooking Instructions

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Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Preheat oven to 475ºF. Grate or mince garlic. Peel sweet potato, then dice into ¼" cubes. Remove thyme leaves from stem; discard stems. Zest lemon, then cut into wedges. Remove parsley leaves from stem. Remove red drum fillets from package; rinse and pat dry.

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Step 2: ROAST SWEET POTATOES

Spread sweet potatoes around with 1 Tbsp. oil, and a pinch of salt and pepper on a foil-lined baking sheet. Roast 20 min. While sweet potatoes are baking, begin making the almond crust.

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Step 3: MAKE ALMONDS CRUST

Place almonds and parsley in a food processor and pulse until a coarse meal has formed. If no food processor is available finely mince parsley, then place almonds in a zip-top bag and smash with a meat mallet or heavy pan until a coarse meal is formed. Add parsley to bag and shake to combine.

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Step 4: FINISH RED DRUM

In a small bowl, mix butter pats, thyme and garlic to form a compound butter. Place red drum in a oven-proof baking dish, season with salt and pepper. Dollop compound butter over fillets and top with almond crust. Finally, drizzle 1 Tbsp. oil evenly over the crust and fish; this will boost the almond flavor and ensure the texture of the crust. Reduce oven temp to 375ºF after removing sweet potatoes, then bake red drum for 10-13 min until fully cooked. The USDA recommends cooking fish to an internal temperature 145ºF.

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Step 5: MAKE SALAD

In a large bowl, mix Dijon mustard, apple cider vinegar, 3 Tbsp oil, salt and pepper, to make a vinaigrette, mix until combined. Add spinach, and roasted sweet potatoes to vinaigrette; mix until incorporated.

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Step 6: PLATE YOUR DISH

Divide salad between two plates, place one red drum fillet on each plate. Serve with lemon wedges to squeeze over the fish. Enjoy!