Miso Crunch Roasted Red Snapper & Vegetables

Ingredients

• 2 medium DOLE^® Sweet Potatoes, peeled and chopped (about 1 pound)
• 1/2 cup thinly sliced DOLE^® Red Onion
• 2 tablespoons sesame oil
• 1/2 teaspoon kosher salt
• 1 package (8.3 ounces) DOLE^® Spinach Miso Crunch Kit
• 1 tablespoon sesame seeds
• 1 tablespoon reduced sodium tamari
• 4 red snapper or other whitefish fillets (about 5 ounces each)
• 1 DOLE^® Green Onion, thinly sliced

Directions

1. Preheat oven to 425°F. Line rimmed baking pan with foil. Toss potatoes, onion, 1 tablespoon oil and salt in a large bowl; spread on prepared pan and roast 15 minutes.
2. Pulse cashews, sliced almonds and wonton strips from Kit in a food processor until fine crumbs form; transfer to a small bowl and stir in sesame seeds.
3. Whisk tamari, remaining 1 tablespoon oil and dressing from Kit in a separate small bowl. Makes about 6 tablespoons.
4. Stir baby spinach, baby red chard and carrots from Kit into potato mixture; push to 1 side of pan and place snapper on opposite side. Brush snapper with 2 tablespoons tamari mixture; press cashew mixture onto snapper. Roast snapper and vegetables 10 minutes or until internal temperature of snapper reaches 145°F, potatoes are tender and spinach mixture is wilted. Makes about 4 cups vegetables.
5. Serve snapper over vegetables drizzled with remaining 1/4 cup tamari mixture and sprinkled with green onion.