Ingredients:

  • 2 medium sweet potatoes, peeled and cubed (approximately 500g / 1.1 lbs)
  • 1 tbsp olive oil (15 ml)
  • 2 tbsp unsalted butter (30 g / 1 oz)
  • ¼ cup milk (60 ml)
  • 1-2 tsp wasabi paste, depending on desired spiciness (5-10 ml)
  • Salt and freshly ground black pepper to taste
  • 1 ripe mango, peeled and diced
  • ½ red onion, finely diced
  • 1 red bell pepper, finely diced
  • 1 jalapeño pepper, seeded and finely minced (optional - for extra kick!)
  • ¼ cup chopped fresh cilantro (packed) (approximately 10g)
  • 2 tbsp lime juice (30 ml)
  • Salt and freshly ground black pepper to taste
  • 2 (6-8 oz / 170-225g) cod fillets, skin on or off, patted dry
  • 1 tbsp olive oil (15 ml)
  • 1 tbsp unsalted butter (15 g / 0.5 oz)
  • Salt and freshly ground black pepper to taste
  • Lemon wedges, for serving (optional)

Instructions:

  1. Boil sweet potatoes until tender. Drain and mash with olive oil, butter, milk, and wasabi paste. Season to taste. Keep warm.
  2. Combine diced mango, red onion, bell pepper, jalapeño (if using), cilantro, and lime juice in a bowl. Season with salt and pepper. Set aside.
  3. Pat cod fillets dry and season with salt and pepper.
  4. Heat olive oil and butter in a skillet over medium-high heat. Sear cod fillets until golden brown and cooked through, flipping carefully halfway through. Aim for a beautiful crust and a flake-apart texture.
  5. Spoon sweet potato mash onto plates. Top with pan-seared cod and a generous dollop of mango salsa. Garnish with lemon wedges (optional) and serve immediately.