This duo is awesome! Nutritionist Roberto Navarro talks about the different types of fats while chef Malu Lobo teaches a delicious recipe for crispy potato rosti baskets filled with marinated fish and avocado. Ingredients: 4 pink sweet potatoes 1 tablespoon of extra virgin olive oil 1 dessert spoon of chopped fresh cilantro 1/2 chopped and seeded chili pepper 1 teaspoon of toasted sesame oil 1 teaspoon of toasted sesame seeds 2 fillets of clean, fresh fish, without fiber Juice of 1 lemon 1 small avocado 1/2 red onion, finely chopped Sea salt to taste ½ clove of garlic Sesame to taste Bamboo shoots to taste Preparation (Potato rosti): Peel the potatoes and grate them on a coarse grater. Arrange the grated potatoes in pudding molds, press into the mold and bake for 20 minutes at 160 C°. Set aside. Preparation (Avocado): Peel the avocado and mix with the juice of 1/2 lemon, 1 pinch of ground cumin, 1 pinch of salt. Mash with a fork and set aside in the refrigerator. Preparation (Marinated fish): Cut the fish into medium cubes. In a bowl, season the fillets and place on the baking sheet. Bake in the oven at 180 C for 15 minutes or until golden brown. Assembly Arrange the potato baskets on a plate, add 1 dessert spoon of avocado mayonnaise and, on top, the baked fish. Finish with toasted sesame seeds. Follow us on social media! Twitter: @vocebonita Instagram: @vocebonitatv Facebook.com/vocebonitatv Official website: www.tvgazeta.com.br/vocebonita