- 4 small sweet potatoes
- 5 tbs olive oil
- 3 tbs (scant) balsamic vinegar (you can use a commercial rather than a premium aged grade)
- 1 tbs superfine sugar
- 12 green onions, halved lengthwise and cut into 1-inch segments
- 1 red chile, thinly sliced
- 6 ripe figs (8 oz in total), quartered
- Goat cheese (optional)
- Maldon sea salt and freshly ground black pepper
- Preheat the oven to 475°F / 240°C.
- Wash the sweet potatoes, halve them lengthwise, and then cut each half again similarly into 3 long wedges. Mix with 3 tablespoons of the olive oil, 2 teaspoons salt, and some black pepper. Spread the wedges out, skin side down, on a baking sheet and cook for about 25 minutes, until soft but not mushy. Remove from the oven and leave to cool down.
- To make the balsamic reduction, place the balsamic vinegar and sugar in a small saucepan. Bring to a boil, then decrease the heat and simmer for 2 to 4 minutes, until it thickens. Be sure to remove the pan from the heat when the vinegar is still runnier than honey; it will continue to thicken as it cools. Stir in a drop of water before serving if it does become too thick to drizzle.
- Arrange the sweet potatoes on a serving platter. Heat the remaining oil in a medium saucepan over medium heat and add the green onions and chile. Fry for 4 to 5 minutes, stirring often to make sure not to burn the chile. Spoon the oil, onions, and chile over the sweet potatoes. Dot the figs among the wedges and then drizzle over the balsamic reduction. Serve at room temperature. Crumble the cheese over the top, if using.
Mark Bittman never steers me wrong when it comes to healthy cooking. I watched this video, found whole Branzino at Whole Foods (which I had them butterfly) and marveled at how easy and delicious making a whole fish was.
- Whole White Fish (Bass or Branzino will work) – butterflied
- Olive Oil
- Fresh Thyme
- 1 Lemon
- 5 cloves garlic
- Fresh Oregano
- 12 cherry tomatoes
- White wine or champagne vinegar
- sea salt and freshly ground black pepper
- Preheat the oven to 450 F
- Stuff the fish with sliced lemons, handful of thyme, slivered garlic cloves, and salt and pepper. Drizzle interior with olive oil and close the fish up. Slit three small cuts into the exterior of the fish (top skin) and drizzle more olive oil on top – top with more salt and pepper if you would like. Transfer to a roasting pan and roast for about 15 minutes (the skin should be sizzling).
- While the fish is cooking, toss together halved cherry tomatoes, 2 whole garlic cloves, 1 tsp vinegar, 1 tbsp olive oil, salt, pepper, and a handful of chopped oregano (I used dry and it was fine). When the fish is done, remove the garlic from the tomato mixture and serve with the fish! (We served the fish on some fresh sorrel – a leafy green with a lemony kick. It was a perfect combination).
This is really what “diet” food should look like – sweet potatoes, fresh fruit, fish, greens…And really, the whole meal took about 30 minutes to prepare. I know that eating healthy usually makes people think of lettuce (no dressing) with maybe some cucs and tomatoes – but your healthy meals can be so much more!
Oh – and we finished the weekend up with a beautiful hike in Frederick, MD.
Hope all of our FIT readers had an amazing weekend as well.