Do you want a dish that Jack Sparrow could have eaten? Captain Jack Sparrow, I beg your pardon ...
Once, very little even then, the eldest son ate a salad with squid on both cheeks in order to avenge the Kraken for his beloved movie hero. A lot of time has passed since then, and the son has already grown up, and his childhood hobbies have been forgotten, and who can you surprise with a salad with squid today?
But sweet potatoes (yam) began to conquer the Russian market quite recently. But even in chain hypermarkets, no, no, and it comes across.
He has a very unusual taste for us, natives of Russia. However, this taste can also be played up remarkably, and in far from sweet dishes.
Today I suggest a fish and sweet potato option.
We take:
- Several sweet potatoes;
- Fillet of sea bass (by the number of servings);
- Two hundred or three hundred grams of cherry tomatoes;
- A teaspoon (or slightly less) of Ceylon cinnamon (I draw your attention - it is Ceylon, it is more spicy and less confectionery);
- A teaspoon of freshly grated nutmeg;
- One lemon or lime;
- A couple of tablespoons of rum (you can do without it, its nose tastes better);
- Salt, black pepper and olive oil to taste.
How we cook:
Peel the sweet potato and cut it into halves or quarters. In a bowl, combine salt, cinnamon, nutmeg, rum and olive (or other vegetable) oil. We send sweet potatoes to this mixture, carefully roll it in it and put it on a baking sheet covered with parchment.
We send to the oven, preheated to 200 degrees for about 15 minutes
When these fifteen minutes have passed, we put the perch fillet, salted and sprinkled with lemon juice, directly on the sweet potato, with the skin (if it is on it) up. We put in the oven for another 10 minutes.
After these ten minutes, take out the baking sheet again and put it on the fish and around the cherry tomato. We send it to the oven for another five minutes, and then - voila, you can serve it with the words:
-Welcome to the Caribbean!
Bon Appetit!