Provençal Fish with Sweet Potato “Crostini”

The thought of attempting one of those diets that lists your meal plan like a prescription from the doctor, makes me WANT a prescription from the doctor for Valoid.

Breakfast: 5 egg whites, 1 slice ezekiel bread, black coffee.

Snack: Protein shake (bro)

Lunch: Greens only, brown rice, boiled chicken, 1 tbsp olive oil, topped with the last shred of your will to go on living. 

Snack: Peanut butter and Protein Shake 

Dinner: Steamed fish, lemon juice, and broccoli, no salt, no happiness.



Look, I know some people don’t live to eat like I do, and if you’re one of those people who like eating their meals as per their prescription, then perhaps this post isn’t for you; I am sure there’s a piece of baked chicken breast waiting for you in the kitchen.

The dish I am about to share with you has recently joined the family of regular healthy week night dinners and takes less than 20 minutes of your time. Can I get a hell yeeeaaaahhh?!!

Here are some visuals for those moments when you ask yourself “Um, is this supposed to look like this? What does she mean by discs”?


Before going in the oven


Potato thickness

I shan’t dilly-dally any further ….

Provencal grilled fish with a tomato and olive topping, and a side of sweet potato crostini

  • Servings: 2
  • Difficulty: So easy your cat could make it
  • Print



  • 1 large sweet potato
  • 1-2 tsp dried Rosemary
  • 2 tbsp olive oil
  • 2 firm white fish fillets (eg. cod)
  • 1 big tomato or a handful of multi coloured baby tomatoes – diced
  • 1/8 cup black, pitted, olives shredded
  • 2tsp capers
  • 1 small garlic clove minced
  • 2 tsp white wine vinegar
  • 1 tsp Herbes de Provence
  • Dijon Mustard (approximately 1 tbsp)
  • Salt and Black pepper


  • Turn oven on grill at about 240C
  • Rinse your potato and slice into discs. Spread flat on a baking tray prepared with tin foil. Drizzle 1 tbsp of olive oil and sprinkle all over with rosemary
  • Put in oven on 2nd highest rack while you prepare the fish
  • Pat dry and season fish with a little salt and pepper, and the herbes de provence
  • Slather the fish with mustard
  • Place fish in small baking tray
  • In a separate bowl mix together: Tomatoes, capers, olives, garlic, vinegar and 1 tbsp olive oil
  • Pour mixture over the fish
  • Place in oven next to the potatoes (which should be browning)
  • Grill for 10 min with the door slightly ajar or until the tomatoes start to brown a little
  • Serve together with your favourite vegetables

Nutritional Values Per Serving as per My Fitness Pal (Just the fish): Calories 232, Protein 31.8g, Carbs 3.6g, Fat 9.4g

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