BLACKENED FISH OVER YUCA FRIES

Serves: 2

■ 2 skinless tilapia fillets

(6 oz/170 g each)

■ 6 tbsp (90 mL) extra-virgin olive oil, divided

■ Juice of 1 lime

■ 1/2 tsp (2.5 mL) dried oregano

■ 1 tsp (5 mL) ground coriander

■ 1 tsp (5 mL) sweet paprika

■ 1 tsp (5 mL) sea salt, divided

■ 1 tsp (5 mL) pepper, divided

■ 1 large yuca root

■ 1/2 red onion, thinly sliced

■ 1 clove garlic, finely minced

■ 1/2 lemon

■ 1 avocado, pitted, peeled and thinly sliced

■ 1 cup (250 mL) loosely packed microgreens

1. Preheat oven to 375 F (190 C). Line baking sheet with parchment paper.

2. Place the fish fillets in a shallow baking dish. In a small bowl, combine 2 tbsp (30 mL) of the olive oil, lime juice, oregano, coriander, paprika, 1/2 tsp

(2.5 mL) of the salt and 1/2 tsp (2.5 mL) of the pepper. Whisk until blended. Pour over fillets and let marinate at room temperature for 10 minutes.

3. Meanwhile, bring a medium pot of water to a boil. While waiting for water to boil, peel the yuca, cut in half lengthwise, then cut each half into thick wedges. Boil the yuca until wedges are slightly soft (test with fork), about 6 minutes. Drain yuca wedges and transfer them to prepared baking sheet.

4. Toss the yuca wedges with 2 tbsp (30 mL) of the olive oil and the remaining 1/2 tsp (2.5 mL) salt and 1/2 tsp (2.5 mL) pepper.

5. Spread in a single layer, leaving space between wedges. Bake until crispy and golden, about 20 minutes, turning halfway through.

6. Meanwhile, in medium frying pan, heat 1 tbsp (15 mL) of olive oil over medium-high heat. Place fillets in the pan (discarding the marinade) and cook until golden brown and crispy, about 5 minutes per side. Transfer to a plate and cover loosely with foil.

7. In small frying pan, heat the remaining 1 tbsp (15 mL) olive oil over medium heat. Add the onions and fry until translucent, about 5 minutes. Add garlic and cook, stirring constantly, for 30 seconds. Remove from heat.

8. To serve, place a fillet on each plate, and add yuca fries and fried onions on the side. Squeeze lemon juice over fish and fried onions. Enjoy with a slices of avocado and microgreens on side.

Note: Yuca is the root of the cassava plant. It has a rough barklike skin that must be peeled before cooking. Once cooked, its texture is similar to that of potatoes and has a mildly sweet flavour.