Pollack with papaya

Ingredients

Pollack with papaya

• 

  1 kg sweet potatoes
• 2 cloves of garlic
• 8 sprigs of parsley
• 3 tbsp olive oil
• 1 tbsp paprika powder

• 

  ½ Formosa papaya
• 1 red sweet pepper
• 1 small onion
• 1.5 tbsp cane sugar
• 1 tsp sambal oelek (chilli paste)
• 8 pollack fillets( 100 g), defrosted
• 50 g grated coconut
• salt and pepper

Kitchen tools

• Baking paper

Preparation method

1. Preheat the oven to 180 °C.
2. Peel the potatoes and slice into approx. 1.5 cm wedges. Press the garlic and roughly chop the parsley. Mix the potato with the garlic, parsley, 2 tablespoons of olive oil and the paprika powder. Season with salt and pepper. Divide the slices over a baking tray lined with baking paper. Place in the oven and bake for about 25 minutes until cooked.
3. Halve the papaya lengthwise and remove the seeds with a spoon. Remove the skin and slice the flesh into 8 mm cubes. Cut the sweet pepper into 8 mm cubes and finely chop the onion. Mix in a bowl. Add the cane sugar, sambal and salt to taste.
4. Grease a large oven dish with the rest of the olive oil. Arrange the fish in the oven dish. Spoon over the papaya mixture. Sprinkle with the coconut. Bake the fish in the oven for about 15 minutes underneath the dish with the potatoes.