Baked Whitefish With Sweet Potatoes
Updated Oct. 12, 2023
- Total Time
- 50 minutes
- Prep Time
- 10 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds whitefish fillets
- 2tablespoons Dijon mustard
- 2cloves garlic, minced (green part removed)
- Juice ½ lemon
- 2tablespoons safflower oil
- 2tablespoons fresh thyme (or 2 teaspoons dried)
- 2large sweet potatoes
- Coarse salt and freshly ground pepper
- 1tablespoon unsalted butter
- 1medium onion, thinly sliced
- ¼ to ½cup creme fraiche
- ½teaspoon Hungarian paprika
Nutritional analysis per serving (4 servings)
520 calories; 28 grams fat; 8 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 10 grams polyunsaturated fat; 23 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 46 grams protein; 905 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wipe the whitefish fillets dry with paper towels. In a small bowl combine the mustard, garlic, lemon juice, safflower oil and thyme. Spread the mixture over the fillets and let sit for an hour.
- Step 2
Preheat oven to 400 degrees.
- Step 3
Peel the sweet potatoes and slice them thin, using a food processor if you like. Arrange them in a shallow baking dish that will hold the fillets comfortably in one layer. Sprinkle them with salt and pepper and dot with butter. You may need to make two layers or more of potato.
- Step 4
Add the onion and half of the creme fraiche, spreading it over the potatoes, just enough to moisten. Sprinkle with paprika, cover and bake for 20 minutes.
- Step 5
Remove the sweet potatoes from the oven and spread the fillets over the top. Pour the rest of the cream evenly over the fillets. Bake, uncovered, until the fish flakes with a fork, and the potatoes are soft, about 20 minutes.
Private Notes
Comments
What a disappointment. A bunch of fine ingredients, brought together in a way that produced glop. The various flavors did not come together; the delicate whitefish was overwhelmed; and the creme fraiche added a cloying touch that performed the coup de grace on this eminently forgettable dish. Zero stars.
Well i skipped the sweet potatoes and used the recipe to bake whitefish, with the following modifications: Baked at 375 degrees on bake/convection setting Rinsed fillets and dried with a paper towel. Set skin side down on parchment paper on a rimmed baking sheet. Brushed with olive oil. Covered with chopped dill weed, then with a flavored bread crumb mixture. Bake for 25-30 minutes. Delicious!
The sweet potatoes are a critical element of the flavor profile, don’t leave them out. My only adjustment was to double the crème fraiche and add dill. We used Michigan whitefish and it was tender and divine.
I made the recipe generally following it. It turned out surprisingly well. I used some fresh cod from a large fish. I thought the sweet potatoes with onions were very good and all the flavors came together,deliciously.
I only did the fish part — with a pound of thick-ish rockfish. It was a spectacular coating/marinade. Used “old style,”’whole grain Dijon and 2x the garlic. No other changes. I’d make it again in a flash!
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