Coconut Sole with Spinach & Sweet Potatoes

I got the idea for this recipe from Melissa Hartwig’s Whole30 cookbook, but of course I changed the spices to my liking. Let me just say that I thought this looked good, but actually is was absolutely delicious. Wow. Go me. AND this is a super easy recipe guaranteed to wow even the pickiest of pallets.

Ingredients:

  • 1-sweet potato: washed, boiled, de-skinned, and mashed
  • 1-cup fresh spinach
  • 1-package sole fish
  • 1/4 cup coconut flour
  • Old Bay seasoning
  • Mrs. Dash’s Lemon Pepper
  • 2-Tb. coconut oil

Method:

Step 1: Boil enough water to cover your sweet potato. When the water is boiling, gently add the sweet potato and cook for about 20 minutes.

Step 2: While the sweet potato cooks, mix the coconut flour with some Old Bay seasoning and pour onto a plate. I used about 1 teaspoon of Old Bay, but you can adjust to your taste preferences. Next drag the filets of sole in the flour.

Step 3: When soft, remove from the water and remove the skin. Quickly mash by hand or using a mixer, the potato and set aside.

Step 4: Place the sole in a medium to medium-hot skillet and cook for several minutes on each side.

Step 5: While the sole cooks, sautée the spinach in a tablespoon of coconut oil. Sprinkle on a bit of Mrs. Dash and cover for a few minutes. Let it cook down, but not burn.

Step 6: Serve everything hot on a plate. Makes a large portion for one or two small portions.

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