Gluten-Free Tandoori Fish with Mashed Sweet Potatoes

Ingredients

• 1.5 lb Firm white fish fillets (cod, tilapia)
• 1 cup Yogurt (dairy or non-dairy)
• 2 tbsp Tandoori masala
• 1 tbsp Ginger-garlic paste
• 1 tbsp Lemon juice
• 2 large Sweet potatoes
• 2 tbsp Butter (dairy or non-dairy)
• 0.25 cup Milk (dairy or non-dairy)
• 2 tbsp Cilantro
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1In a medium bowl, combine the 1 cup of yogurt, 2 tablespoons of Tandoori masala, 1 tablespoon of ginger-garlic paste, and 1 tablespoon of lemon juice. Add the 1.5 lb of firm white fish fillets to the bowl and gently toss to coat them evenly. Cover the bowl and let the fish marinate in the refrigerator for at least 30 minutes.
2. 2Preheat your oven to 400°F (200°C).
3. 3Arrange the marinated fish fillets in a single layer on a baking sheet. Bake for 12-15 minutes, or until the fish is opaque, cooked through, and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
4. 4While the fish is baking, peel the 2 large sweet potatoes and cut them into 1-inch cubes. Place the sweet potato cubes in a large pot and cover them with water. Bring the water to a boil over high heat and cook for 15-20 minutes, or until the sweet potatoes are very tender when pierced with a fork.
5. 5Carefully drain all the water from the pot. Add the 2 tablespoons of butter, 0.25 cup of milk, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to the pot with the sweet potatoes. Mash the sweet potatoes with a potato masher or fork until smooth and creamy.
6. 6Serve the baked Tandoori Fish alongside the mashed sweet potatoes. Garnish with the 2 tablespoons of cilantro.

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