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About the Dish

10 ounces Redfish Filet
3/4 teaspoon PeachDish Salt
11 ounces Sweet Potatoes
2 small Spring Onion
1/4 teaspoon Red Pepper Flakes
6 ounces Winter Greens
1 pat Butter
2 sprigs Parsley
1/2 small Lemon
Per Serving
Calories 406
Total Fat 13 g
Saturated Fat 4 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 7 g
Cholesterol 46 mg
Sodium 891 mg
Total Carbohydrates 41 g
Dietary Fiber 9 g
Sugar 12 g
Protein 15 g
Chef Robert Lupo

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife.

METHOD

1
Heat oven to 425° F. Place a baking pan on a lower rack to heat. Pat fish with paper towels to dry. Season on both sides with a total 1/2 teaspoon PeachDish Salt. Set fish aside at room temperature.
2
Prepare your mise en place: Peel sweet potato, and cut into 1/2-inch pieces. Chop or tear greens into bite-size pieces. Pick and chop parsley leaves. Peel and thinly slice green onions, keeping white and green parts separate. Halve lemon and juice 1 half; measure out 1 tablespoon juice (save remaining lemon half for another use).
3
In a mixing bowl, combine sweet potato with 2 teaspoons olive oil and 1/4 teaspoon PeachDish Salt. Carefully remove baking pan from oven. Spread sweet potatoes evenly in the baking pan. Return pan to lower rack of oven. Cook sweet potatoes 15 minutes, rotating pan and stirring potatoes halfway through cooking.
4
While sweet potatoes cook, place a skillet over medium-high heat. Add 1/2 teaspoon olive oil. When the oil is shimmering add fish. Cook without turning or stirring until browned on the bottom, 3-4 minutes. Flip fish, and cook until the flesh is opaque all the way through, firm to the touch, and browned on the second side, 1-2 minutes more. Remove fish to a small bowl, cover with a plate and set aside.
5
Wipe out skillet, then return to a high heat. Add remaining 1/2 teaspoon olive oil, green onion whites and crushed red pepper flake (the entire 1/4 teaspoon will yield spicy greens; use less if you prefer less heat). When oil is shimmering, add greens. Cook 3-4 minutes while stirring. Add 1/4 cup water, and bring to a rapid boil. The greens will wilt down significantly.
6
Wipe out skillet, then return to a high heat. Add remaining 1/2 teaspoon olive oil, green onion whites and crushed red pepper flake (the entire 1/4 teaspoon will yield spicy greens; use less if you prefer less heat). When oil is shimmering, add greens. Cook 3-4 minutes while stirring. Add 1/4 cup water, and bring to a rapid boil. The greens will wilt down significantly.
7
Divide sweet potatoes, fish and greens between 2 plates, spooning sauce from greens over fish and around the plate. Enjoy!