Breaded Alaska Pollock with Hasselback Sweet Potatoes
A perfect easy date night or family ready meal. Crispy Alaska pollock paired with herb-roasted Hasselback sweet potatoes and a tangy dill-mustard yogurt sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 2
- Yield: 2 servings
Ingredients
For the Sweet Potatoes
- 3 large sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- Fleur de sel or kosher salt, to taste
For the Pollock
- 2 breaded Alaska pollock fillets (prepared according to package instructions)
For the Salad
- Butter lettuce, torn
- 1 cup shredded red cabbage
- Cucumber slices
For the Dill Mustard Sauce
- 1 cup plain yogurt
- 3 tablespoons mustard
- 3 tablespoons olive oil
- Juice of ½ lemon
- 1 tablespoon fresh or frozen dill, finely chopped
- ¼ teaspoon paprika
- Salt and black pepper, to taste
Preparation
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Step 1 Prepare the Sweet Potatoes
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Preheat oven to 350°F. Peel the sweet potatoes and slice crosswise at regular intervals, cutting almost but not all the way through to create a Hasselback effect.
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Place sweet potatoes in a baking dish. Drizzle with olive oil and season evenly with paprika, thyme, oregano, rosemary, and fleur de sel.
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Roast for 45 minutes, or until tender inside and lightly crisped on the edges.
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Step 2 Cook the Pollock
While the sweet potatoes roast, prepare the breaded Alaska pollock fillets according to the package instructions.
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Step 3 Make the Sauce
In a small bowl, whisk together yogurt, mustard, olive oil, lemon juice, dill, paprika, salt, and pepper until smooth and well combined.
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Step 4 Assemble the Plate
- Arrange Batavia lettuce on each plate and top with red cabbage and cucumber slices. Add the roasted Hasselback sweet potatoes and breaded Alaska pollock.
- Spoon the dill mustard sauce over the pollock or serve on the side.
