Indulge in this super simple yet incredibly flavoursome dinner! Perfectly golden sweet potato dauphinois with a coconut twist is served alongside lemon basted swordfish fillet. Feta is tossed with roasted carrots & crispy onion bits to make a perfectly hearty side to this magnificent meal.
Swordfish & Sweet Potato Dauphinois
Swordfish & Sweet Potato Dauphinois
with coconut milk, Danish-style feta & carrot salad
Hands on Time: 25 - 40 minutes
Overall Time: 50 - 65 minutes
Ingredients:
- Carrot
- Crispy Onions
- Danish-style Feta
- Fish
- Fresh Thyme
- Garlic Heads
- Lemon Juice
- Low Fat Fresh Milk
- Low Fat Fresh Milk 270ml
- Low Fat Fresh Milk 360g
- Low Fat Fresh Milk 90ml
- Swordfish Fillet
- Swordfish Fillets
- Whole Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Paper Towel
SOME PREP
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. When hot, add the grated garlic and ½ the chopped thyme. Fry for 1-2 minutes until fragrant, shifting constantly. Pour in the coconut milk and 80ml of water. Mix until combined and remove from the heat.
FANCY TATERS
Lightly grease a small roasting dish and layer the sweet potato rounds in the tray. Pour over the garlic-coconut mixture and season. Alternatively, create small stacks with the sliced potatoes. Place in the hot oven and roast for 35-40 minutes until cooked through and golden. In the final 5 minutes, turn the oven onto the grill setting or the highest temperature.
CRISPY CARROTS
Spread out the carrot wedges on a separate roasting tray. Coat in oil, the remaining thyme, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
EN GARDE!
When the potato roast has 10-15 minutes remaining, pat the swordfish fillet dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the fish on one side for 3-4 minutes until crispy and golden. Flip and add a knob of butter (optional) and the lemon juice. Fry for a further 3-4 minutes until cooked through and crispy. (If your particular fillet is thicker than 2cm, fry for an extra minute per side.)
SENSATIONAL SIDE
When the carrots are done, scatter the crumbled feta and the crispy onion bits over the tray. Toss until combined.
BON APPÉTIT
Plate up the coconut potatoes dauphinois (leaving behind any excess sauce). Side with the lemony swordfish and the carrot feta salad. Good job, Chef!
Garlic Heads - 1
Fresh Thyme - 3g
Low Fat Fresh Milk 90ml - 1
Whole Potato - 1
Carrot - 120g
Swordfish Fillet - 1
Lemon Juice - 10ml
Danish-style Feta - 25g
Crispy Onions - 10ml
SOME PREP
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. When hot, add the grated garlic and ½ the chopped thyme. Fry for 1-2 minutes until fragrant, shifting constantly. Pour in the coconut milk and 140ml of water. Mix until combined and remove from the heat.
FANCY TATERS
Lightly grease a small roasting dish and layer the sweet potato rounds in the tray. Pour over the garlic-coconut mixture and season. Alternatively, create small stacks with the sliced potatoes. Place in the hot oven and roast for 35-40 minutes until cooked through and golden. In the final 5 minutes, turn the oven onto the grill setting or the highest temperature.
CRISPY CARROTS
Spread out the carrot wedges on a separate roasting tray. Coat in oil, the remaining thyme, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
EN GARDE!
When the potato roast has 10-15 minutes remaining, pat the swordfish fillets dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the fish on one side for 3-4 minutes until crispy and golden. Flip and add a knob of butter (optional) and the lemon juice. Fry for a further 3-4 minutes until cooked through and crispy. (If your particular fillets are thicker than 2cm, fry for an extra minute per side.)
SENSATIONAL SIDE
When the carrots are done, scatter the crumbled feta and the crispy onion bits over the tray. Toss until combined.
BON APPÉTIT
Plate up the coconut potatoes dauphinois (leaving behind any excess sauce). Side with the lemony swordfish and the carrot feta salad. Good job, Chef!
Garlic Heads - 1
Fresh Thyme - 5g
Low Fat Fresh Milk - 1
Whole Potato - 1
Carrot - 240g
Swordfish Fillets - 2
Lemon Juice - 20ml
Danish-style Feta - 50g
Crispy Onions - 20ml
SOME PREP
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. When hot, add the grated garlic and ½ the chopped thyme. Fry for 1-2 minutes until fragrant, shifting constantly. Pour in the coconut milk and 200ml of water. Mix until combined and remove from the heat.
FANCY TATERS
Lightly grease a small roasting dish and layer the sweet potato rounds in the tray. Pour over the garlic-coconut mixture and season. Alternatively, create small stacks with the sliced potatoes. Place in the hot oven and roast for 40-45 minutes until cooked through and golden. In the final 5 minutes, turn the oven onto the grill setting or the highest temperature.
CRISPY CARROTS
Spread out the carrot wedges on a separate roasting tray. Coat in oil, the remaining thyme, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
EN GARDE!
When the potato roast has 10-15 minutes remaining, pat the swordfish fillets dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the fish on one side for 3-4 minutes until crispy and golden. Flip and add a knob of butter (optional) and the lemon juice. Fry for a further 3-4 minutes until cooked through and crispy. (If your particular fillets are thicker than 2cm, fry for an extra minute per side.) You may need to do this step in batches.
SENSATIONAL SIDE
When the carrots are done, scatter the crumbled feta and the crispy onion bits over the tray. Toss until combined.
BON APPÉTIT
Plate up the coconut potatoes dauphinois (leaving behind any excess sauce). Side with the lemony swordfish and the carrot feta salad. Good job, Chef!
Garlic Heads - 1
Fresh Thyme - 8g
Low Fat Fresh Milk 270ml - 1
Whole Potato - 1
Carrot - 360g
Swordfish Fillets - 3
Lemon Juice - 30ml
Danish-style Feta - 75g
Crispy Onions - 30ml
SOME PREP
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. When hot, add the grated garlic and ½ the chopped thyme. Fry for 1-2 minutes until fragrant, shifting constantly. Pour in the coconut milk and 320ml of water. Mix until combined and remove from the heat.
FANCY TATERS
Lightly grease a small roasting dish and layer the sweet potato rounds in the tray. Pour over the garlic-coconut mixture and season. Alternatively, create small stacks with the sliced potatoes. Place in the hot oven and roast for 40-45 minutes until cooked through and golden. In the final 5 minutes, turn the oven onto the grill setting or the highest temperature.
CRISPY CARROTS
Spread out the carrot wedges on a separate roasting tray. Coat in oil, the remaining thyme, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
EN GARDE!
When the potato roast has 10-15 minutes remaining, pat the swordfish fillets dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the fish on one side for 3-4 minutes until crispy and golden. Flip and add a knob of butter (optional) and the lemon juice. Fry for a further 3-4 minutes until cooked through and crispy. (If your particular fillets are thicker than 2cm, fry for an extra minute per side.) You may need to do this step in batches.
SENSATIONAL SIDE
When the carrots are done, scatter the crumbled feta and the crispy onion bits over the tray. Toss until combined.
BON APPÉTIT
Plate up the coconut potatoes dauphinois (leaving behind any excess sauce). Side with the lemony swordfish and the carrot feta salad. Good job, Chef!
Garlic Heads - 1
Fresh Thyme - 10g
Low Fat Fresh Milk 360g - 1
Whole Potato - 1
Carrot - 480g
Swordfish Fillets - 4
Lemon Juice - 40ml
Danish-style Feta - 100g
Crispy Onions - 40ml
Woolies Products in this dish
