Sweet Potato Crusted Fish

Last May I posted about Potato Crusted Cod.  At the time, I wondered how this dish would be using Sweet Potatoes.  Well, I’m happy to report that its delicious – I might even like it more than the original! I thought I’d share it with you today, as we all start the year wanting to eat more healthily.

I started with cod, as in the original recipe.  I then topped it with a mayonnaise mixture – but instead of adding wasabi paste to the mayonnaise, I used ginger paste – yum!  Ginger paste can be found near the jars of minced garlic or in the produce section of your grocery store.  Oh, and a bonus … the sweet potatoes are easier to deal with because they are not as moist as the white potatoes.

What a great company worthy healthy main dish!

Sweet potato crusted fish


Sweet Potato Crusted Fish


  • 4 cod fillets (6-oz each) Halibut or any other white flaky fish can be substituted.
  • 4 Tblsp mayonaise
  • 1 tsp ginger paste
  • 2 sweet potatoes, peeled and grated
  • 2 Tblsp olive oil


  1. Preheat oven to 400 degrees F.
  2. Mix the mayonaise and ginger paste together.
  3. Spread one side of each fillet with 1 Tbslp of the mayonaise mixture.
  4. Press the grated sweet potato onto the mayonaise covered fish.
  5. Put the olive oil into a NONSTICK pan and heat until oil is glistening.
  6. Place the fillets - sweet potato side down into the nonstick pan.
  7. Cook - untouched - for 5 minutes.
  8. Flip the fillets to a sheet pan- sweet potato side UP.
  9. Place the sheet pan in the oven and cook the fish for 5-6 minutes, depending on the thickness of the fillet.










  1. What an intriguing technique! I will have to try this!

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