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Gallery Roasted Sea Bass with Sweet Potatoes, Spinach, and Salsa Rustica Credit: Justin Walker Recipe Summary prep: 20 mins total: 55 mins Servings: 4

Ingredients Ingredient Checklist 2 sweet potatoes (1 pound total), scrubbed and cut crosswise 1/8 inch thick (about 4 cups) 3 cloves garlic, minced (1 tablespoon) 1 shallot, thinly sliced (1/2 cup) 5 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 1 bunch spinach, tough stems removed (6 ounces; 6 lightly packed cups) 4 skinless sea-bass fillets (each 6 ounces), patted dry 2 tablespoons flat-leaf parsley leaves, chopped 2 tablespoons salt-packed capers, rinsed, drained, and chopped 1 tablespoon white-wine vinegar

Variations You can substitute basil or oregano for the parsley in the salsa rustica.

Gallery Roasted Sea Bass with Sweet Potatoes, Spinach, and Salsa Rustica Credit: Justin Walker

Recipe Summary prep: 20 mins total: 55 mins Servings: 4

Roasted Sea Bass with Sweet Potatoes, Spinach, and Salsa Rustica      Credit: Justin Walker

Roasted Sea Bass with Sweet Potatoes, Spinach, and Salsa Rustica

Credit: Justin Walker

Roasted Sea Bass with Sweet Potatoes, Spinach, and Salsa Rustica

Recipe Summary prep: 20 mins total: 55 mins Servings: 4

Recipe Summary

prep: 20 mins total: 55 mins

Servings: 4

prep: 20 mins

total: 55 mins

prep:

20 mins

total:

55 mins

Servings: 4

4

Ingredients

Ingredients

  • 2 sweet potatoes (1 pound total), scrubbed and cut crosswise 1/8 inch thick (about 4 cups) 3 cloves garlic, minced (1 tablespoon) 1 shallot, thinly sliced (1/2 cup) 5 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 1 bunch spinach, tough stems removed (6 ounces; 6 lightly packed cups) 4 skinless sea-bass fillets (each 6 ounces), patted dry 2 tablespoons flat-leaf parsley leaves, chopped 2 tablespoons salt-packed capers, rinsed, drained, and chopped 1 tablespoon white-wine vinegar

Directions

Preheat oven to 425 degrees. Toss sweet potatoes, garlic, and shallot with 2 tablespoons oil. Spread evenly on a rimmed baking sheet and season with salt and pepper. Roast until tender, 25 to 30 minutes.

Remove from oven. Drizzle spinach with oil and season with salt and pepper; scatter over sweet-potato mixture. Season fish with salt and pepper; place on top of spinach. Drizzle fish lightly with oil; roast until opaque and flaky, about 12 minutes. Stir together parsley, capers, remaining 3 tablespoons oil, and vinegar. Drizzle mixture over fish and vegetables; serve.

Variations You can substitute basil or oregano for the parsley in the salsa rustica.

Variations

You can substitute basil or oregano for the parsley in the salsa rustica.

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 Add Rating & Review

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All Reviews for Roasted Sea Bass with Sweet Potatoes, Spinach, and Salsa Rustica

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Roasted Sea Bass with Sweet Potatoes, Spinach, and Salsa Rustica

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest