Summary

Ingredients

For drizzling: (spiced lemon butter)

• 1 lemon (s)
• 75 g shallot (s)
• 2 cloves garlic)
• 50 g iner
• 1 chilli pepper (s), red and hot pepper
• 5 allspice grains
• 50 g suar, brown
• 75 g butter
• a bit salt

For the potatoes: (sweet potatoes)

• 600 g sweet potato (s)
• 3 tablespoon olive oil
• salt
• 1 teaspoon cinnamon
• Nutmeg, grated
• 3 tablespoon rum, brown

Also:

• 4 redfish fillet (s) approx. 200 g each
• 4 vine tomato (s)
• 20 small cherry tomatoes
• 3 stalk / s coriander greens
• 3 stems mint
• salt

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Instructions

1. For the spiced lemon butter, cut the lemon in half and squeeze out 4 tablespoons of juice. Quarter the squeezed lemon. Peel and finely dice shallots, garlic and ginger. Finely chop the chilli and peppers without stalk and WITH the seeds. Crush the allspice grains. Mix everything with brown sugar, a little salt and the butter. Bring to the boil in a saucepan.
2. Peel the sweet potatoes, quarter them lengthways, spread on a baking sheet with olive oil. Mix with salt, cinnamon, nutmeg and rum. Bake in the preheated oven on the 2nd rack from the bottom at 210 ° C top / bottom heat (fan oven 190 °) for approx. 15 minutes.
3. Rinse the fish, pat dry and season with salt. Place on the baking sheet with the skin side up and cook for 10 - 12 minutes.
4. Halve large tomatoes crosswise and add with the cherry tomatoes 5 minutes before the end of the cooking time. Drizzle with the spiced lemon butter.
5. Serve the fish sprinkled with mint and coriander leaves.