Fish & Sweet Potato Bake
2 fish fillets of your choice
(I used Tilapia for the quadruped and Salmon for the biped)
1 medium sweet potato, 1 inch cubes
1 head fresh fennel, chopped
2 tbsp extra virgin olive oil
2 tbsp butter
1 clove of garlic, crushed
- Boil sweet potato cubes in water until just tender.
- Place fish fillets in buttered baking pan.
- Drain sweet potato and arrange around fish.
- Scatter the fennel around the sweet potato and fish.
- Drizzle with olive oil, dot with butter and sprinkle over the crushed garlic.
- Bake at 180 C for 25-30 mins.
- Divide sweet potatoes and fennel between quadruped and biped.
- Top with tilapia for quadruped.
- Top with salmon for biped and season with salt and ground black pepper.
(Recipe from here)
