Roasted Fish With Sweet Potato Wontons And Pea Pure

Name: Roasted Fish With Sweet Potato Wontons And Pea PuréE
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 pound sweet potatoes peeled; 2 shallots peeled and chopped finely; 2 1/8 tablespoons butter; 1 1/2 cups frozen peas; 1 teaspoon sugar; 3 3/8 tablespoons dry white wine; 7/8 cup vegetable stock; 5 9/16 tablespoons double cream; 1 chilli pepper seeded and chopped; 1 egg separated; 1 lime zested and juiced; 12 leaves won ton; 1 11/16 cups oil for deep frying; 2 stems thyme; 2 stalks rosemary; 1 clove garlic finely diced; 1/2 bunch coriander; 1 1/3 pounds monkfish fillet; 2 tablespoons olive oil

Servings: persons

2/3 pound sweet potatoes peeled
2 shallots peeled and chopped finely
2 1/8 tablespoons butter
1 1/2 cups frozen peas
1 teaspoon sugar
3 3/8 tablespoons dry white wine
7/8 cup vegetable stock
5 9/16 tablespoons double cream
1 chilli pepper seeded and chopped
1 egg separated
1 lime zested and juiced
12 leaves won ton
1 11/16 cups oil for deep frying
2 stems thyme
2 stalks rosemary
1 clove garlic finely diced
1/2 bunch coriander
1 1/3 pounds monkfish fillet
2 tablespoons olive oil

1
Cook the sweet potatoes in boiling water for about 15-17 mins, until soft. To make the peas, melt the butter in a saucepan and saute the shallots. Add the peas and sprinkle them with sugar. Pour in the wine and stock, add the cream and simmer for about 5 mins. Season the mixture to taste, remove it from the stove and puree.
2
To make the wontons, drain the sweet potatoes and press them through a potato ricer. Season them with lime zest, salt, pepper, chili pepper and some of the lime juice. Whisk the egg white. Spread the wonton wrappers out on a clean surface. Spread the sweet potato mixture evenly in the middle of the wrappers. Brush the edges with egg white, then fold into triangles and pinch to seal. Heat the vegetable oil in a large saucepan and fry the wontons in batches for 2-3 mins, until golden brown. Remove from oil with a slotted spoon and drain on paper towels.
3
Heat the olive oil in a frying pan and fry the fish for 5 mins, turning. Add the garlic and herbs and season to taste. Remove the fish from the pan and slice it. Arrange on 4 plates with the wontons, herbs and pea puree.

1401

kcal

Calories

128

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2/3 pound sweet potatoes peeled, 2 shallots peeled and chopped finely, 2 1/8 tablespoons butter, 1 1/2 cups frozen peas, and more.

Yes, Roasted Fish With Sweet Potato Wontons And Pea PuréE falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Fish With Sweet Potato Wontons And Pea PuréE

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions