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Home Recipes
Dinner

Roasted Sea Bass with Sweet Potatoes, Spinach, and Salsa Rustica

A sheet-pan dinner like this is an easy meal and a great way to add a couple of different vegetables to dinner. Mild-tasting tilapia swaps nicely in place of the sea bass the recipe calls for. And it's the perfect base for the salsa rustica, a simple herb and caper sauce.

Ingredients :

    2 sweet potatoes (1 pound total), scrubbed and cut crosswise ⅛ inch thick (about 4 cups)
    3 cloves garlic, minced (1 tablespoon)
    1 shallot, thinly sliced (½ cup)
    5 tablespoons extra-virgin olive oil, plus more for drizzling
    Kosher salt and freshly ground pepper
    1 bunch spinach, tough stems removed (6 ounces; 6 lightly packed cups)
    4 skinless sea-bass fillets (each 6 ounces), patted dry
    2 tablespoons flat-leaf parsley leaves, chopped
    2 tablespoons salt-packed capers, rinsed, drained, and chopped
    1 tablespoon white-wine vinegar

Direction :

    Preheat oven to 425 degrees. Toss sweet potatoes, garlic, and shallot with 2 tablespoons oil. Spread evenly on a rimmed baking sheet and season with salt and pepper. Roast until tender, 25 to 30 minutes.
    Remove from oven. Drizzle spinach with oil and season with salt and pepper; scatter over sweet-potato mixture. Season fish with salt and pepper; place on top of spinach. Drizzle fish lightly with oil; roast until opaque and flaky, about 12 minutes. Stir together parsley, capers, remaining 3 tablespoons oil, and vinegar. Drizzle mixture over fish and vegetables; serve.

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