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Photo of Crispy skin fish with artichoke puree by WW

Crispy skin fish with artichoke puree

Total Time
50 min
25 min
25 min
These fish fillets are tender, juicy, and covered with golden, crispy skin. Serve with an artichoke and sour cream puree, crunchy asparagus, and a tarragon dressing


Orange sweet potato (kumara)

800 g, (2 medium potato), peeled, cut into wedges

Oil spray

1 x 3 second spray(s)

Artichoke hearts, canned, rinsed, drained

360 g, (2x280g)

Trevally, raw

900 g, (6x150g), skin on

Lemon juice

2 tbs


2 bunch(es), trimmed

Olive oil

1 tsp


1 tbs, (white wine)


1 clove(s), crushed

Fresh tarragon

1 tbs, chopped


1 medium, cut into wedges to serve

Oil spray

1 x 3 second spray(s)

Extra light sour cream

½ cup(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Place sweet potato on a large baking tray and lightly spray with oil. Season with salt and freshly ground black pepper. Bake for 25–30 minutes or until just golden.
  2. Meanwhile, place artichoke and sour cream in a food processor and process until well combined. Season with salt and freshly ground black pepper. Transfer to a small saucepan and heat over low heat for 5–6 minutes or until warmed through (do not boil). Remove puree from heat and cover to keep warm.
  3. Heat a large non-stick frying pan over high heat. Lightly spray skin side of fish with oil. Cook fish, skin-side down, for 3–4 minutes or until skin is golden and crisp. Transfer to a baking tray, skin-side up. Season with salt and freshly ground black pepper and drizzle with juice. Bake in oven with sweet potato for last 6–8 minutes of cooking or until fish is cooked through.
  4. Meanwhile, boil, steam or microwave asparagus until just tender. Drain. Place oil, vinegar, garlic and tarragon in a small bowl and mix well. Divide asparagus among serving plates. Top with fish, artichoke puree and drizzle with tarragon dressing. Serve with sweet potato chips and lemon wedges.