FOR THE SWEET POTATO SALAD
Japanese sweet potatoes: 6 (washed and cubed)
Parsley: 1 bunch (leaves only)
Cilantro: 1 bunch (leaves only)
Mint: 1 bunch (leaves only)
Small red onion: 1 (sliced and soaked in ice water)
Almonds: 1/4 cup (chopped with skin)
Feta cheese: to taste (optional)
FOR THE DRESSING
Lemons: 2 (juiced)
Extra virgin olive oil: 1/4 cup
Salt: 1 tsp
Sumac: 1 tsp
FOR THE BRANZINO
Whole branzino: 1 (cleaned)
Lemon: 1 (sliced into rounds)
Thyme: 4 sprigs
Rosemary: 4 sprigs
Olive oil: to taste
FOR THE RICE
Brown rice: 1 cup
Water: 2 cups
Salt: 1 pinch
Chef Asaf Maoz balances flavor and lightness with herb-grilled branzino, served alongside brown rice and a crisp sweet potato salad—a restorative main course for Yom Kippur’s break-fast.
“After fasting, fish feels like the gentlest and cleanest food,” shares chef Asaf Maoz. “It reminds me of breaking the fast with my family in Tel Aviv, where fish was always the centerpiece.”
- Preheat the oven to 350°F.
- Toss the cubed sweet potatoes with olive oil, salt, and pepper.
- Cover and bake for 40 minutes, or until soft.
- Uncover and roast for another 15–20 minutes, tossing occasionally until crisp.
- In a large bowl, combine the parsley, cilantro, mint, onion, almonds, and feta (if using).
- Add the roasted sweet potatoes and toss with the lemon dressing.
- In a medium saucepan, combine the brown rice, water, and salt.
- Bring to a boil, then reduce to a simmer, cover, and cook for 40–45 minutes, until tender.
- Fluff with a fork before serving.
- Remove the branzino from the refrigerator 15–20 minutes before cooking.
- Rub with olive oil and stuff with lemon slices, thyme, and rosemary.
- Grill over medium-high heat (about 400°F) for 8 minutes per side, until the flesh is opaque and flakes easily.
- Serve the grilled branzino with a scoop of brown rice and a generous portion of sweet potato salad.
