Tilapia and Mashed Yams with Pancetta-Sage Breadcrumbs

Ingredients

• Tilapia

  Fish, raw

  12 oz or 340g

• Butter

  Unsalted

  3 tbsp or 43g

• Sage

  Spices, ground

  2 ½ tsp or 2g

• Yam

  Cooked, boiled, drained, or baked, with salt

  32 oz or 907g

• Bread crumbs

  Dry, grated, plain

  1 cup or 108g

• Bacon

  Raw, cured pork

  2 strip or 24g

Directions

1. Finely chop sage. Pierce yams multiple times with a fork.
2. Cook bacon in large nonstick skillet over medium heat until crisp, then coarsely chop. Transfer to small bowl. Add breadcrumbs and 1 tablespoon chopped sage to drippings in skillet; stir over medium-high heat until breadcrumbs are almost crisp, 5 minutes. Transfer to bowl with pancetta. Cool (reserve skillet).
3. Place yams on plate and microwave on high until very soft, 5 to 8 minutes per side, depending on size of yam. Transfer yams to work surface. Cut yams in half lengthwise; scoop out pulp and place in medium glass bowl. Discard skin. Add remaining 11/2 teaspoons chopped sage and 1 tablespoon butter to yams; mash until almost smooth. Season to taste with salt and freshly ground black pepper.
4. Sprinkle fish fillets with salt and freshly ground black pepper. Melt remaining 2 tablespoons butter in same nonstick skillet over medium-high heat. Add fish fillets and cook until golden brown on outside and just opaque in center, 3 to 4 minutes per side. If necessary, rewarm yams in microwave. Divide mashed yams among 4 plates. Top each serving with 1 fish fillet, sprinkle generously with bacon-sage breadcrumbs, and serve.