Sea Bass With Sweet Pota­toes, Spinach,

Martha Stewart Living - - Everyday Food -

and Salsa Rus­tica You can sub­sti­tute basil for the pars­ley in the salsa rus­tica. 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 1. Pre­heat oven to 425˚. 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. 2. 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. AC­TIVE TIME: 20 MIN. | TO­TAL TIME: 55 MIN. | SERVES: 4 MARTHASTEW­ART.COM

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