
Ingredients
1 sea bream or any fish that you like
300g of sweet potatoes
100g of cherry tomatoes
200g of mushrooms
Honey
2 lemons
A spring of fresh thyme
Extra virgin olive oil
Salt and pepper to taste
Instructions
1
Clean and gut the fish. Once cleaned, season the inside with salt and pepper and fill in with lemon slices.
2
Clean the sweet potatoes and cut them into wedges, leaving the skin on. Clean the potatoes and cut them in a half.
3
Cook the potatoes and the sweet potato in a pot with cold water until they boil. Then drain and let it cool.
4
Sauté the cherry tomatoes and mushrooms with a little of olive oil until they brown. Then set aside.
5
Place the sweet potatoes and potatoes in an oven proof dish with butcher paper. When they begin to have a little bit of color, remove the dish and place the fish on it. Bake it again for 20 minutes, until the fish is well cooked.
6
Remove the dish from the oven and add the sautéed tomatoes and mushrooms. Brush the sweet potatoes with honey and decorate them with fresh thyme.
