Baked Salmon Fillet with Sweetpotato Purée

Steps:

Purchase fresh salmon fillets from a Blue Island Fish Market

Get all the ingredients ready

Prepare the purée

Marinate the fish fillets

Bake the fish

Make the sauce

Serve

Put the olive oil in a saucepan and fry the onion over a medium to high heat until soft. Add the sweetpotatoes, tangerines, thyme, and season with salt and pepper. Stir well and add water until all the ingredients are covered. Cook until soft. Remove the sprigs of thyme from the pan and then pour all ingredients into a blender. Blend until you have a smooth purée. Season to taste with salt, if necessary. Next, put the salmon fillets on a plate and marinate them with the olive oil, salt, pepper, and chives. Heat a non-stick frying pan over a medium to strong heat, pour in a little olive oil and place the fillets with the skin facing downwards. Cook for 2 minutes on each side. Remove the fish fillets from the pan and transfer them to a baking dish. Bake in a preheated oven at 180˚C for 10 – 12 minutes. Use the same frying pan and fry the garlic in a little olive oil. Douse with the white wine and continue cooking until the alcohol gets evaporated. Add the cream and season with salt and pepper; continue cooking over a low heat until the sauce thickens. After the sauce has thickened, remove from the heat and add the two tablespoons of aromatic oil without stirring. Serve the sweetpotato purée on a plate, with the salmon fillets, broccoli and finally the sauce on top.

The recipe can also be made with Common bream (Fagri) fillet or Perch fillet.