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Categories:Viewed: 70 - Published at: 9 years ago
Ingredients
- 2 medium sweet potatoes
- 12 onion, peeled and sliced thinly
- 12-34 lb white fish fillet (catfish, sole, cod, halibut, tilapia...)
- 1 dash creole seasoning or 1 dash cajun seasoning, to taste
- 3 -5 whole garlic cloves, peeled
- 4 cups spinach or 4 cups kale leaves, chopped roughly
- 8 small roma tomatoes, washed & quartered
Method
- Preheat oven to 450 degrees F. Spray inside of 4-quart cast iron Dutch oven and underside of lid with olive oil or canola oil spray.
- Scrub sweet potato well and cut out any bad spots or eyes.
- Slice into 1/2" rounds.
- Line base of pot with onions.
- Wash fish and pat dry with paper towels.
- Lay the fish over the onions in the bottom of the pot.
- Sprinkle the top side liberally with Cajun seasoning mix according to taste.
- Layer potatoes, garlic, onions, and tomatoes, interspersing sprinkles of spices as desired.
- Top with spinach.
- Pack in as many vegetables as possible without compromising the seal when the lid is closed.
- Cover and bake for 35-45 minutes, or until fish flakes easily.
- You should smell the aroma wafting from the oven that tells you everything is done.
- Wait 3 minutes until it is more of a full-bodied, finished meal aroma.
- Serve immediately.
- Per serving:
- Cal 240.
- Prot 25g.
- Carb 32g.
- Fat 3g.
- Chol 54 mg.
- Sod 114 mg.
- Fiber 7g.
