1. Preheat oven to 350 degrees.


2.  Toss the sweet potatoes and chickpeas with olive oil, salt and pepper, place on a baking sheet and roast for 25-30 minutes or until potatoes are golden brown and chickpeas are crispy


3. Place all dressing ingredients except the olive oil in a blender. Blend until smooth. Stream in olive oil until the dressing comes together into a thick sauce. Alternately, you can use a store-bought Caesar dressing.


4. Cook the Gorton’s® Beer Battered Fish Fillets according to packaging instructions, to an internal temperature of 165 degrees F.


5.  Toss the romaine with the dressing and place into bowls. Top with the roasted sweet potatoes and chickpeas, avocado, Parmesan, herbs, and Gorton’s® Beer Battered Fish Fillets. Enjoy!


For the Caesar dressing:

1 tablespoon capers

2 cloves of garlic

1 large egg yolk

2 tablespoons fresh lemon juice

½ teaspoon dijon mustard

½ teaspoon freshly cracked black pepper

¼ cup Parmesan cheese

¼ cup olive oil 

3 anchovy fillets, drained and chopped (optional)


For the roasted sweet potatoes:

2 medium sweet potatoes, sliced 

Chickpeas, drained, rinsed and dried

Olive oil

Salt and pepper to taste


For the salad:

1 head Romaine lettuce

1 avocado, diced

3 tablespoons Parmesan cheese, shaved

3 tablespoons dill, chopped

3 tablespoons parsley, chopped

Gorton’s® Beer Battered Fish Fillets, cooked according to packaging instructions until 165°F or higher

Featured Product

Beer Battered Fillets

Flaky, wild-caught whole white fish fillets.

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