Mustard coated coley fillet with sweet potatoes

 

 White wine adds an extra twist to this recipe. Sweet potatoes are especially good when baked with wine :)

You'll need:
One coley fillet
mustard (I recommend one of the more spicy types)
sweet potato
3 garlic cloves
half a glass of white wine
fresh coriander leaves
lemon
sour cream (optional)
chilli powder (optional)

1. Peel and cut into cubes the sweet potato. Boil it in salted water until it's nearly ready. It will go into the oven next, so no need for it to be completely soft.
2. In the meantime, finely chop the garlic and coriander leaves.
3. Put the fillet in an oven dish, sprinkle with lemon, cover with 1/3 of the garlic and mustard. Add some coriander on top.
4. Put the sweet potato cubes in the oven dish next to the fillet. Sprinkle with garlic.
5. Put the dish in the oven set to 200 degrees for about 20 minutes. Halfway through the roasting process add the wine.
6. Once ready sprinkle the potato cubes with some more coriander.
6. Serve with sour cream with chilli powder on the side.

Bon appétit!