Sweet Potato Crusted Codfish with a Brown Sugar Mustard Glaze, served with roasted asparagus
From Olivia and Paul Formica at Flanders Fish Market and Restaurant
3 cups sweet potatoes, peeled and shredded
1 egg, 2 egg whites
1 tsp. cinnamon
½ C flour
Salt and pepper to taste
4 filets of fresh codfish
1 C brown sugar
4 oz honey
1 T mustard seed
1 small can of pineapple juice
1 C Dijon mustard
28 spears of asparagus, blanched
2 T extra virgin olive oil
Salt and pepper
1. Preheat oven to 425 degrees
2. Combine shredded potatoes with eggs, cinnamon, flour and salt and pepper.
3. Line filets onto greased baking dish, top each filet with sweet potato mixture.
4. Place asparagus onto tray, drizzle with olive oil and season with salt and pepper. roast for 5 minutes at the same temperature.