Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel and dice the 2 medium sweet potatoes into 1-inch cubes.

2. 2

   In a wide pot or deep skillet, combine 4 cups vegetable broth, 2 tablespoons olive oil, 1/4 cup fresh lemon juice, 2 minced garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, then bring the mixture to a gentle simmer over medium heat.

3. 3

   Carefully place the 2 (6-ounce) white fish fillets into the simmering poaching liquid, ensuring they are mostly submerged.

4. 4

   Reduce the heat to low, cover the pot, and gently poach the fish for 8-10 minutes, or until it flakes easily with a fork.

5. 5

   Meanwhile, steam or boil the 2 diced sweet potatoes until very tender, approximately 10-15 minutes, then drain any excess liquid thoroughly.

6. 6

   Mash the tender sweet potatoes in a bowl with 1/4 cup chopped fresh dill and 1/4 cup chopped fresh parsley until smooth, adding a tablespoon or two of the poaching liquid if a looser consistency is desired.

7. 7

   Carefully remove the poached fish from the liquid and serve immediately alongside the lemon-herb sweet potato puree.