Roasted Sea Bass with Sweet Potatoes, Spinach, and Salsa Rustica

Name: Roasted Sea Bass with Sweet Potatoes, Spinach, and Salsa Rustica
Prep time: 20 min
Total time: 55 min
Ingredients: 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

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By

Martha Stewart

Updated on July 16, 2020

fish and vegetables on baking sheet — Photo: Justin Walker

Prep Time:

20 mins

Total Time:

55 mins

Servings:

4

Salsa rustica is an Italian-inspired blend of fresh herbs, capers, vinegar, and oil. Here, it's made with parsley and used to dress a sheet-pan supper of meaty sea-bass fillets, warm spinach, and garlicky sweet potatoes.

Ingredients

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

Directions

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.
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.