Posted in Recipes

Hazelnut crusted redfish with a purple carrrot & sweet potato mash!

Hazelnut crusted redfish with a purple carrotv & sweet potato mash!
Hazelnut crusted redfish with a purple carrot & sweet potato mash!
Yummy & tasty hazelnut crusted redfish with a sweet potato & purple carrot mash!
Yummy & tasty hazelnut crusted redfish, fresh from the oven!


Recipe: For 2 persons


** For the hazelnut crusted redfish:

2 times clean redfish fillets, each about 220 gr, the thicker part

120 gr whole hazelnuts

50 gr vegan butter

50 gr white flour

1/2 heaped teaspoon of Maldon sea salt

10 grins of finely milled black pepper

** For the sweet potato & purple carrot mash:

400 gr sweet potatoes, peeled & cut into larger chunks

400 gr of purple carrots, peeled, cut into longer strips & each strip cut into 2 or 3, ( peel these carrots with plastic gloves on because they will bleed like red beets & you will end up with stains everywhere! 😦 

a knob of 2 of vegan butter

a splash of unsweetened soy milk

black pepper

Maldon sea salt

Special purple carrots!They taste like normal orange carrots!
Special purple carrots!
They taste like normal orange carrots!


1. First, preheat your oven to 210Β° C ( 410 F ) for 10 minutes. I always use a fan oven. Prepare your redfish fillets, take off the skin & remove leftover smaller bones, like this:

Cleaned redfish thicker fillets!
Cleaned redfish thicker fillets!

Place your 2 redfish on a clean chopping board & grin freshly milled black pepper & sea salt over them, on both sides. Take a food processor, place your whole hazelnuts, vegan butter & flour in here. Add Β 1/2 heaped teaspoon of sea salt & 10 grins of finely milled black pepper in here. Blitz or mix until your hazelnuts & the rest are fully mixed & you will end up with 2/3 mixed or blitzed hazelnuts. Taste the mix. Because of the butter, the pulverized hazelnuts will stick together, but not fully. Β Place your 2 redfish pieces in a fitting oven dish, that you have smeared in with vegan butter. Place a good thick layer of the hazelnut-butter-flour mix onto the top of each redfish. Pat it with your hands, so that the crust won’t fall down of each redfish. Something like this:

Hazenut-butter-flour crusted redfish, ready to go into the hot oven! :)
Hazenut-butter-flour crusted redfish, ready to go into the hot oven! πŸ™‚

If you have some leftover crust material, add it to your oven dish anyway, on the bottom sides. Place into the hot oven & bake for about 15 to 20 minutes depending on the thickness of your redfish fillets. Mine took 20 minutes!

2. In the meantime, boil your sweet potatoes in some salted water until cooked through. Drain & mash. Keep warm. Do the same with your purple carrots. Boil until tender & al dente, drain & mash them together with the sweet potatoes. Add some sea salt, black pepper, a few knobs of vegan butter & a splash of vegan unsweetened soy milk. Mash well. I love to keep my mash a bit rough so that you can still see pieces of the purple carrots! That’s the way , I like it. When your fish is ready & cooked through, test with a pin. If so, turn the oven off & take it out & place some aluminium foil over the dish to keep warm & let the fish rest for about 3 to 5 minutes. Serve instantly on some preheated plates. Enjoy! This is a very fine dinner, best enjoyed with a loved one! Enjoy with a good glass of Sauvignon wine! πŸ™‚

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Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

69 thoughts on “Hazelnut crusted redfish with a purple carrrot & sweet potato mash!

  1. I love purple carrots! Yummy! Nice post my dear, I’ll have to try this. πŸ™‚

    1. I mixed the purple carrots with sweet potatoes because their flavours go so well together! πŸ™‚
      They look different but they taste the same! πŸ™‚

  2. Gorgeous purple carrots! I’ve actually never had them before, but I hope I can find them someday soon. They seem like such a colorful treat. In the meantime, I’d still be just as happy to make your delicious mash with the regular old orange variety. πŸ™‚

    1. I can buy them at my local bioplanet! We can also buy white-orange carrots! They do taste the same like normal orange carrots though! πŸ™‚

      Just like I stated above:

      Peel these carrots with plastic gloves on because they will bleed like red beets & you will end up with stains everywhere!

  3. Look at those carrots! They are so beautiful- I can’t wait until our farmer’s markets start…I bet I could find some carrots like that! I love fish…and hazelnut crusted…Mmm! Divine!!

  4. This crust is a fabulous idea – I imagine the crunchy texture of the nuts paired amazingly with the delicate fish

  5. I never seen purple carrots…they are beautiful and your fish looks delicious Sophie…thanks for the recipe and hope you are having a wonderful week πŸ™‚

    1. Befotre creating this dish, I only had falt redfish fillets, I love the bigger parts way more: a lot more flavour too! πŸ™‚

  6. This is such a creative recipe. I would really like to taste the hazelnut crusted fish! extraordinary! Well done my friend.

  7. I love purple carrots – they just look so pretty. I haven’t tried them in a mash with sweet potato. We can buy sweet potato here that is purple so the two together would look really pretty xx

  8. The mash looks yummo Sophie and I could crust some tofu with that gorgeous nutty mix. Have a great Easter and well done on the fishy bit for Good Friday…Steve had to make do with eggs on toast as he was too lazy to go out in the Mumbly Cumumbus (his boat) to catch any fish πŸ˜‰

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  10. I recently discovered hazelnuts and cannot stop snacking on it! Love fish and I can’t wait to use hazelnuts to make it πŸ™‚

  11. Looks delicious. That hazelnut crusting for the fish sounds amazingly good. I will have to try next time I make fish πŸ˜€

  12. This whole meal looks absolutely amazing! However, I think my favourite part is your sweet potato and carrot mash! It’s very colourful and sounds delicious! Can’t wait to try it out myself!

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