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Roasted Fish and Spicy Sweet Potato Fries

Angela Litzinger at test.angelaskitchen.com
Course dairy free, dinner, fish &amp, gfcf, gluten free, seafood, side, vegetable
Servings 6


  • 6 small to medium sweet potatoes
  • 4 1/2 tablespoons olive oil divided
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoon ground coriander
  • 1 1/2 teaspoons ground or crushed rosemary
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon ground black pepper
  • 6 white fish fillets 4 to 6 ounces each of choice


  • Preheat oven to 425 degrees F. Peel sweet potatoes and cut into strips about 3" long and 3/4" thick.
  • In a small bowl, mix together herbs and spices. On a rimmed baking sheet, toss together cut sweet potatoes, 3 tablespoons of the olive oil, and herbs and spice mixture.
  • Spread out sweet potatoes in a single layer. Roast 20 minutes, turning every ten minutes. After 20 minutes, rub remaining 1 1/2 tablespoons olive oil on the fish fillets, and season with salt and pepper. Move sweet potatoes around making rom for the fish at one end of pan. Cook for 15-20 more minutes until fish is cooked and sweet potatoes are tender and lightly browned.