Saltwater Sportsman - - T+t / Angler’s Galley -

1. Stretch alu­minum foil over an oven tray, place sweet pota­toes, sage sprigs and but­ter on top, driz­zle maple syrup, and add salt and pep­per lib­er­ally, then cover all with more foil, seal the edges and bake for two hours at 300 degrees.

2. Pull out of the oven, re­move sage, peel sweet pota­toes, and trans­fer them to a blender along with the juices left in the foil (use a spat­ula if nec­es­sary).

3. Blend three to four min­utes un­til smooth, adding a bit of wa­ter if needed to achieve a creamy tex­ture, then trans­fer to a saucepan and set aside.

4. Spread flour on a dish, drop a co­bia fil­let to lightly coat both sides, heat canola oil in a sauté pan, lower heat, add the fil­let and cook eight to 10 min­utes (un­til brown on one side), check­ing for done­ness be­fore re­mov­ing from heat.

5. Warm up the sweet potato puree, stir un­til smooth and set aside.

6. Pour out the oil from the sauté pan, add but­ter, and baste fish un­til but­ter starts to brown, flip­ping the fil­let in the process. Re­move from heat, add ca­pers, wal­nuts, pars­ley and le­mon juice, and check for salt.

7. To plate, serve sweet potato puree, place co­bia fil­let on top, and spoon sauce from the pan over the fish.

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