Mashed sweet potatoes, red quinoa

Ingredients

• 800 g sweet potato
• 120 g red quinoa
• 2 beautiful sea bream (ask the fishmonger to remove the fillets)
• 2 tablespoon(s) of olive oil
• 2 passion fruits
• 2 organic limes
• 2 organic blood oranges

• salt and freshly ground pepper

Preparation

1. Preheat the oven to 180°C.

2. Cut the sea bream fillets into cubes. Mix them with the olive oil and the flesh of the Passion fruit. Zest the limes and blood oranges and add them to the fish.

3. Squeeze the lemons and remove the tops from the oranges. Reserve.

4. Rinse the quinoa. Bring 1.5 times its volume of salted water to the boil, then cook the quinoa for 12 minutes. Spread it on a baking tray and bake for 8 minutes.

5. Peel the sweet potatoes, cut them into large cubes and steam them for 8 minutes. Mix the flesh for a long time, add a drizzle of olive oil, season.

6. Pour the lemon juice over the fish at the last moment and mix gently.

7. Arrange the plates: distribute the sweet potato puree, place the fish and blood orange segments on top, then sprinkle with grilled red quinoa.