This is a wonderful way to serve fish with a variety of delicious veggies. The yams are a great side dish for just about any other meal and the salad with dill dressing is a fun change from my typical basil based dressings. And the heirloom tomatoes – what can I say but YUM!
2-3 yams, cut in 1/2″ thick round and then in half
4 tbsp olive oil
2 tsp minced garlic
1 tsp dried thyme
1/2 tsp crushed red pepper flakes
1/2 tsp sea salt
4 walleye fillets
1 tbsp olive oil
fresh ground pepper
pinch of sea salt
1 head romaine lettuce, torn into small pieces
1/2 cucumber, sliced and quartered
1/4 cup olive oil
3 tbsp red wine vinegar
1 tbsp raw honey
1 tbsp fresh dill, roughly chopped
2 large heirloom tomatoes
Preheat oven to 375. Add the yams, oil, and all seasonings into a large bowl and stir with you hands to coat all yam pieces. Spread yams out on a large jellyroll pan so they are not overlapping. Bake for 40 minutes turning over halfway.
While yams are baking prepare salad and tomatoes: Add romaine and cucumber into a large bowl. Add dressing ingredients into a small bowl and whisk together until honey is dissolved and oil is emulsified. Drizzle dressing over lettuce and cucumbers and then toss to distribute dressing. Cut tomatoes in half and then slice.
After yams have been turned over start preparing the fish: Turn stove on medium-low and add olive oil into 12″ skillet. Lay fish fillets flat in the skillet trying not to overlap. (You may need a larger skillet if you have larger fillets.) Squeeze lemon over the fish and then add fresh ground pepper and sea salt. After about 5 minutes turn fish over and season with more fresh ground pepper and sea salt. Cook until fish flakes apart easily with a fork. If yams are not yet done, take off the burner and cover to keep warm.
Add fish, yams, salad, and tomatoes onto large plates and enjoy!