1 pound sweet potatoes, peeled and sliced 1/4″ thick 

1/2 teaspoon ground cumin 

1 tablespoon canola oil 

4 catfish fillets (5 ounces each) 

1 teaspoon chili powder 

1/2 cup diagonally sliced scallions 

1 bag (10 ounces) frozen corn kernels, thawed 

1 medium green bell pepper, chopped 

2 tablespoons fresh lime juice 

1 tablespoon chopped cilantro 

1 teaspoon finely chopped jalapeno chile pepper, or more to taste 

 

Preheat the oven to 400ºF. In a 13″ x 9″ baking dish, combine the potatoes, cumin, and oil. Toss to coat. Spread in an even layer and roast for about 45 minutes, or until the potatoes are browned. Remove the potatoes from the oven. Increase the temperature to 450ºF. Use a wide spatula to gently turn the potato slices. Arrange the fish on top of the potatoes. Sprinkle with chili powder and scallions. Return the fish and potatoes to the oven. Roast for 8 to 10 minutes per inch of thickness, or until the fish flakes easily. Meanwhile, in a bowl, combine the corn, bell pepper, lime juice, cilantro, and jalapeno pepper. With a wide spatula, lift a portion of potatoes and fish onto serving plates. Spoon the corn salad on top.

 

Yield: 4 servings

Calories: 393

Fat: 15g

Fiber: 6g