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Almond Crusted Red Drum with Roasted Sweet Potato Spinach Salad

Roasted almond & parsley crusted red drum fillets with garlicky-thyme compound butter and crispy roasted sweet potato & spinach salad with apple cider vinaigrette. 
Difficulty: Easy
Time: 35-40 min
This dish is Gluten-Free
Calories: 473 Fat: 3g Carbs: 24g Protein: 21g

Delish & healthy, naturally gluten-free, paleo-friendly…what doesn’t this fantastic dish have going for it?! Compound butter is another cheffy trick that you’ll want to use on everything (think: grilled corn this summer), and in this dish it adds perfect flavor and browning power to our crusted fish. Full of texture and flavor, you’ll be wishing you ordered two!

Ingredients
Almonds
Apple cider vinegar
Sweet potato
Spinach
Parsley
Garlic
Thyme
Lemon
Butter
Red drum fillets
Dijon mustard

Cooking terms for this recipe

Roast To cook food with dry heat in an oven or over a fire.
COMPOUND BUTTER Mixtures of butter and other ingredients. Primarily, they are used to enhance flavor in various dishes, in a fashion similar to a sauce.

What you need

Baking dish

Baking sheet

Food processor or zip top bag

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. 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!