1. Roast the sweet potatoes
  2. Prep rest of salad
  3. Make fish
  4. Assemble salad
Black sesame sweet potato salad
This is just so pretty and so simple! Feel free to use garlic powder instead but it won’t be as amazing! If you are looking for high quality olive oil, Galilee Green is a premium boutique blend of unfiltered, cold pressed extra virgin olive oil shipped directly to your home from Israel. To order some of this special olive oil for yourself go to www.GalileeGreen.com
Course: Salad, Side Dish
Cuisine: Dairy, Vegetarian
Special Diet: Gluten Free, Soy Free, Sugar Free
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Preheat oven to 425°F. Prepare a large baking sheet pan with parchment paper.
  2. Add the sweet potatoes, olive oil, zaatar, garlic and salt. Mix well and bake for 30 minutes, until crisp and golden.
  3. Remove and place on serving platter. Add the scallions, basil, lime juice, feta, pistachios and sesame seeds.
  4. Drizzle with a bit more olive oil and serve warm or room temperature.
Yellowtail fish with tamarind onions
Tamarind paste is made from the tamarind fruit. It is mostly used in Asian and Middle Eastern cooking to give a slightly sour flavour to dishes. It lasts for years in your fridge. If you don’t want to buy it just add more lime juice and honey instead! You can use any fresh fish for this recipe!
Course: Main Dish, Side Dish
Cuisine: Fish
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Prepare a large skillet on high heat. Add the olive oil and get hot.
  2. Add the onions and cook for 2 minutes.
  3. Add the rest of the ingredients except the lime juice, black sesame seeds, cilantro and fish and cook for 1 more minute, mixing often.
  4. If your pan is large enough to hold all the fish at once, place the fish, face side down in the pan and spoon the sauce on top. If your pan is too small transfer this all to a baking dish and cover and cook in the oven at 375 for 12 minutes
  5. Add fresh lime juice, cilantro and black sesame seeds. Serve hot, warm or room temperature

Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!

Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!

Leftover tips for tomorrow’s lunch:

I like turning everything into a salad the next day! Add the fish and onions to the sweet potato salad with some finely chopped kale, spinach or romaine lettuce and add some lime juice olive oil and salt for a powerful flavored salad!

What else is for dinner this week?