Roasted Sea Bass With Sweet Potatoes, Spinach, and Salsa Rustica
A healthy, hearty pescatarian sheet-pan dinner of bass fillets cooked with healthy greens and sweet potatoes. The salsa rustica is a caper-parsley-vinegar-and-olive oil sauce that's drizzled over the meal just before serving.
Ingredients
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2 sweet potatoes (1 pound total), scrubbed and cut crosswise ⅛ inch thick (about 4 cups)
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3 cloves garlic, minced (1 tablespoon)
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1 shallot, thinly sliced (½ cup)
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5 tablespoons extra-virgin olive oil, plus more for drizzling
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Kosher salt and freshly ground pepper
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1 bunch spinach, tough stems removed (6 ounces; 6 lightly packed cups)
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4 skinless sea-bass fillets (each 6 ounces), patted dry
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2 tablespoons flat-leaf parsley leaves, chopped
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2 tablespoons salt-packed capers, rinsed, drained, and chopped
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1 tablespoon white-wine vinegar
Instructions
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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.
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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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