Roasted sweet potato, ricotta and mackerel fillets with Muscadet
Difficulty level: very easy
Servings 2 people
Ingredients
- 1 box mackerel fillets Muscadet Constable
- 2 small sweet potatoes
- 125 g ricotta
- 1 c. tbsp olive oil + a little for cooking sweet potatoes
- 4 branches flat parsley
- Salt
- Pepper
- A few leaves basil
Instructions
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Cut the sweet potatoes in half lengthwise. Place them on a baking tray.
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Brush the flesh with olive oil, salt and pepper. Place in a preheated oven at 200°C for 25 to 30 minutes.
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Meanwhile, mix the ricotta with the olive oil. Finely chop the parsley and add it to the preparation. Salt and pepper.
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When the sweet potatoes are cooked, let cool for 5 minutes. Spread the ricotta mixture and place a fillet of mackerel on top.
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Serve immediately.
© Sophie François-Mülhens for Connétable
