Sea Bass with Sweet Potatoes, Spinach and Salsa Rustica
Pairs Well With
2 sweet potatoes (1 pound total), scrubbed and cut crosswise 1⁄8 inch thick (about 4 cups)
3 cloves garlic, minced (1 tablespoon)
1 shallot, thinly sliced (1⁄2 cup)
5 tablespoons extra-virgin olive oil, plus more for drizzling
— Kosher salt and freshly ground pepper
1 bunch spinach, tough stems removed (6 ounces; 6 lightly packed cups)
4 skinless sea bass fillets (each 6 ounces), patted dry
2 tablespoons flat-leaf parsley leaves, chopped
2 tablespoons salt-packed capers, rinsed, drained and chopped
1 tablespoon white-wine vinegar
Preheat oven to 425 degrees. Toss sweet potatoes, garlic and shallot with 2 tablespoons oil. Spread evenly on a rimmed baking sheet and season with salt and pepper. Roast until tender, 25 to 30 minutes. Remove from oven.
Drizzle spinach with oil and season with salt and pepper; scatter over sweet potato mixture. Season fish with salt and pepper; place on top of spinach. Drizzle fish lightly with oil; roast until opaque and flaky, about 12 minutes. Stir together parsley, capers, remaining 3 tablespoons oil, and vinegar.
Drizzle mixture over fish and vegetables; serve.