This recipe can be made with virtually any sort of fish. Oiler fish like mackerel and salmon are richest in eential fatty acids. White fish like cod and halibut tend to be more suitable for sensitive tummies. Fish is a good choice for pets with skin sensitivities that flare up with more common meats like chicken or lamb.

Ingredients:

4 fish fillets of your choice, such as salmon or cod

1 large sweet potato, cut into 1 inch cubes ( ¼ inch for cats)

8 tbsp extra virgin olive oil (coconut oil may be substituted)

2 heads of fresh fennel, chopped

2 cloves garlic, crushed or finely chopped

Instructions for baking:

1. Preheat oven to 350°F.

2. Place sweet potato cubes in pan of water and boil gently for about 12 minutes until tender.

3. Place the pieces of fish in a 1 inch deep baking pan.

4. Drain the sweet potatoes and carefully arrange the cubes around the fish.

5. Next add the sliced fennel, scattering it evenly around the sweet potato and fish. Add the olive oil liberally and sprinkle on the crushed garlic.

6. Place the pan in the oven and bake for 35 minutes.

7. Allow to cool enough to eat.

For human’s portion, season with black pepper and sea salt. Mayonnaise and grated Parmesan cheese make interesting, optional accompaniments. Serve with a glass of chilled white wine, if desired!

Instructions for grilling:

1. Place sweet potato cubes in pan of water and boil gently for about 12 minutes until tender.

2. Create foil pocket for fish. Bring up 2 sides of foil over salmon so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

3. Drain the sweet potatoes and carefully arrange the cubes around the fish.

4. Next add the sliced fennel, scattering it evenly around the sweet potato and fish. Add the olive oil liberally and sprinkle on the crushed garlic.

5. Cook on grill for about 13-16 minutes or until salmon flakes easily with fork.