Ingredients:

  • 1 lb sweet potato, peeled and cubed
  • 1/2 cup full-fat coconut milk
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tbsp lemon juice
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 (6 oz) haddock fillets
  • 1 tbsp olive oil

Instructions:

  1. Place cubed sweet potatoes in a saucepan of salted water. Bring to a boil and simmer for 10-12 minutes until fork-tender.
  2. Drain the potatoes and transfer them to a food processor. Add coconut milk, olive oil, minced garlic, lemon juice, smoked paprika, salt, and pepper.
  3. Process on high for 60 seconds until the mixture is completely smooth and holds a soft peak.
  4. Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish with a drizzle of olive oil.
  5. Place the 4 haddock fillets in the dish. Brush the tops lightly with olive oil.
  6. Spoon equal portions of the sweet potato sauce over each fillet, smoothing it to the edges to completely cover the fish.
  7. Bake for 15-20 minutes until the fish flakes easily with a fork and the sauce has caramelized on top.