1 shallot, finely chopped
1 garlic clove, minced
2 plum tomatoes, deseeded and finely chopped
finely grated zest of 1/2 lemon
1 tablespoon extra virgin olive oil
4 basil leaves, finely chopped
2 large sweet potatoes, peeled and cut into chunks
1 tablespoon half-fat crème fraiche
grating of nutmeg
2 x 175f (6oz.) cod fillets, skin on
Combine shallot, garlic, tomatoes and lemon zest in a small bowl. Stir in the olive oil, basil and season. Place sweet potatoes in a steamer and cook for 15 to 20 minutes until soft. Mash the potatoes, stir in the crème fraiche and season with nutmeg, salt and pepper. Keep warm while you cook the cod.
Season the cod, place in the steamer and cook 5 to 6 minutes or until the fillets turn opaque. To plate up, place a spoonful of mash in the center of 2 plates, top with the fish and drizzle over the tomato salsa.
The Culinary Chase's Note: If you can't find cod with the skin on,
place parchment paper under each fillet otherwise the cod will fall
apart. If cod isn't a fish you enjoy to eat, try substituting it for a
firm white fish. Sweet potatoes should be stored in a cool, dark and
well-ventilated place, where they will keep fresh for up to ten days.
Avoid those that are displayed in the refrigerated section of the
produce department since cold temperature negatively alters their taste.