Cod Fish in Sweet Potato Crust with Grilled Tomato

1

Preheat the oven to medium temperature

2

Season the cod with salt and black pepper, then place it on a sweet potato crust

Press down gently

3

Heat oil in a skillet over medium heat

Add the cod with the sweet potato facing downwards and cook for 5 minutes or until golden brown

Using a spatula, carefully turn the cod and transfer it to a small baking dish greased with butter

Bake for 15 minutes or until the fish flakes easily

4

In a saucepan, combine vegetable broth, carrot, onion, ginger, red bell pepper flakes, and butter

Simmer over medium heat for 20 minutes

Strain the mixture through a fine-mesh sieve into a bowl, then return it to the saucepan and simmer for another 20 minutes or until the volume has reduced by half

Season with salt and black pepper. Reserve

5

Season the tomato with salt, black pepper, and fresh herbs

Grill the tomato over medium heat for 5 minutes or until golden brown

Place the grilled tomato in the center of a plate, then top it with the cod fillet

Drizzle with the vegetable broth sauce and serve immediately.