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RECIPE
16 INGREDIENTS7 STEPS30MIN

White Fish with Sweet Potato and Pesto

5.0
3 Ratings
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Healthy Laura
I´m Laura, I am obsessed with healthy foods. For me, all the ingredients should be as less processed as possible. I always look for natural ingredients or grow the ingredients by myself.
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This recipe here is an easy weeknight dinner that is on my menu often. Sometimes I replace the sweet potato with butternut pumpkin or other vegetables. However, the white fish and pesto are one of my favorites combinations.

30MIN

Total Time
Healthy Laura
I´m Laura, I am obsessed with healthy foods. For me, all the ingredients should be as less processed as possible. I always look for natural ingredients or grow the ingredients by myself.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
Roasted Sweet Potato
2
Small  Sweet Potatoes , peeled, diced
1 tsp
Coconut Butter
1 clove
Garlic , minced
to taste
Pink Himalayan Sea Salt
to taste
Italian Seasoning
White Fish
1
Medium  White Fish Fillet
or Pike-Perch
to taste
Coconut Butter
Rocket Pesto
1 clove
1 handful
Cashew Nuts
1/4 cup
Extra-Virgin Olive Oil
3 handfuls
For Serving
2 handfuls
Lettuce
1/2 tsp
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Nutrition Per Serving
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CALORIES
631
FAT
46.5 g
PROTEIN
20.7 g
CARBS
38.7 g

Directions

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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Add all the Sweet Potato (2) with Garlic (1 clove), Coconut Butter (1 teaspoon), and Italian Seasoning (to taste) on an oven pan and roast them for about 20-25 minutes until tender and golden.

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Nutrition Per Serving
Calories
631
% Daily Value*
Fat
46.5 g
60%
Saturated Fat
9.4 g
47%
Trans Fat
0.1 g
--
Cholesterol
43.2 mg
14%
Carbohydrates
38.7 g
14%
Fiber
5.8 g
21%
Sugars
7.2 g
--
Protein
20.7 g
41%
Sodium
248.3 mg
11%
Vitamin D
0.8 µg
4%
Calcium
200.2 mg
15%
Iron
3.9 mg
22%
Potassium
951.8 mg
20%
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