Redfish with sweet potatoes

Ingredients for 4 servings:

• 1 lemon(s)
• 75 g shallot(s)
• 2 garlic cloves
• 50 g ginger
• 1 chili pepper(s), red and 1 pepper
• 5 allspice berries
• 50 g brown sugar
• 75 g butter
• some salt
• 600 g sweet potatoes
• 3 tbsp olive oil
• Salt
• 1 tsp cinnamon
• Nutmeg, grated
• 3 tbsp brown rum
• 4 redfish fillets, approx. 200 g each
• 4 vine tomatoes
• 20 small cherry tomatoes
• 3 sprigs coriander leaves
• 3 sprigs of mint
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Caribbean spicy

For the spiced lemon butter, halve the lemon and squeeze out 4 tablespoons of juice. Quarter the squeezed lemon. Peel and finely dice the shallots, garlic, and ginger. Finely chop the chili and hot peppers, stems removed, including the seeds. Crush the allspice berries. Mix everything with the brown sugar, a little salt, and the butter in a saucepan. Bring to a boil. Peel the sweet potatoes, quarter them lengthwise, and spread them on a baking tray with olive oil. Mix with the salt, cinnamon, nutmeg, and rum. Bake in a preheated oven on the second rack from the bottom at 210°C (top/bottom heat 190°C) for about 15 minutes. Rinse the fish, pat dry, and season with salt. Place it skin-side up on the baking tray and cook for 10-12 minutes. Halve large tomatoes crosswise and add them with the cherry tomatoes 5 minutes before the end of the cooking time. Drizzle with the spiced lemon butter. Serve the fish sprinkled with mint and coriander leaves.