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2 sweet potatoes, cut into wedges
2 red skinned potatoes, cut into wedges
3 and 1/2 teaspoons Himalayan pink salt
3 teaspoons curry powder
2 teaspoons Gefen Garlic Powder
1/4 cup Bartenura Extra-Virgin Olive Oil
4 fillets ocean perch, cut in quarters, skinned
1/2 cup coconut oil
2 limes, freshly squeezed
1 lemon, freshly squeezed
yogurt
1 cucumber, finely chopped
2 tablespoons dill, finely chopped or 6 cubes Dorot Gardens Frozen Dill
1 lemon, freshly squeezed
Preheat oven to 450 degrees Fahrenheit. Line two sheet pans with Gefen Parchment Paper.
Place sweet potato and potato wedges on the baking sheets, not overlapping too much. Add two teaspoons of curry powder, two teaspoons of salt, the garlic powder and olive oil. Mix well until all pieces are evenly coated and not overlapping too much. Place in oven and bake for 30 minutes.
Place yogurt in a small bowl. Add cucumber, dill, and the juice of one lemon and set aside.
Place fillets on towels and dry them well. Evenly sprinkle with remaining salt and curry powder.
Remove from pan and drizzle with lemon and lime juices. Serve right away.
Set a non-stick pan over high heat. Add three tablespoons of coconut oil and get hot. Add the fish in batches (add more coconut oil as needed). Cook for one and a half minutes per side.
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