I love getting a main dish and a side dish out of one slow cooker. The pesto you spread over the cod drips down onto the sweet potatoes and seasons them. And it’s easy to make your own Paleo Pesto.
Prep time 15 minutes
3 pounds (1.4 kg) sweet potatoes, peeled and cut into 2-inch (5 cm) pieces
11/2 teaspoon sea salt, plus more to taste
1/4 teaspoon black pepper
4 tablespoons (59 ml) melted Homemade Ghee or avocado oil, divided
3 large cod fillets (about 2 pounds, or 905 g)
1/4 cup (65 g) Paleo Pesto
1 Place the sweet potatoes into a 6-quart (5.7 liter) slow cooker. Sprinkle with 1 teaspoon sea salt and the black pepper. Drizzle with ghee and give the potatoes a good stir.
2 Cover and cook on low for 2 to 21/2 hours until the potatoes are almost fork tender.
3 Sprinkle the cod with 1/2 teaspoon sea salt and the juice from half of the lemon. Rub 1/3 cup (90 g) pesto on one side of the fillets, then lay the fillets over the potatoes in a single layer, if possible. Drizzle the fish with 2 tablespoons (30 g) of ghee.
4 Cover and continue to cook for 30 to 45 minutes, or until the fish flakes easily with a fork.
5 Transfer the cod to a platter and cover to keep it warm.
6 Mash the sweet potatoes inside the cooker. Taste, and add more salt, ghee, or pesto if needed. Transfer the potatoes to a serving bowl.
7 Serve the cod with the mashed potatoes.