Name: Lemon and Herb Fish with Sweet Potato Mash
Prep time: 20 min
Cook time: 1 h
Ingredients: 600g Sweet Potato, peeled, chopped; 1/4 cup (60g) light sour cream; 3 teaspoons wholegrain mustard; 3/4 cup sourdough breadcrumbs; 1/3 cup (40g) grated parmesan; 1 tablespoon chopped parsley; 1 teaspoon finely grated lemon rind; 3 teaspoons olive oil; 4 x 120g barramundi fillets, skin off; 250g steamed broccoli florets, to serve

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Preheat oven to 200°C/180°C fan-forced
Boil, steam or microwave sweet potato until tender. Mash with sour cream and mustard. Season to taste
Meanwhile, combine breadcrumbs, parmesan, parsley, lemon and oil in a bowl. Mix well
Place fish on a baking paper-lined tray. Coat fish with crumb mixture. Bake for 15-20 minutes until fish flakes easily with a fork
Serve fish with mash and broccoli

Preheat oven to 200°C/180°C fan-forced
Boil, steam or microwave sweet potato until tender. Mash with sour cream and mustard. Season to taste
Meanwhile, combine breadcrumbs, parmesan, parsley, lemon and oil in a bowl. Mix well
Place fish on a baking paper-lined tray. Coat fish with crumb mixture. Bake for 15-20 minutes until fish flakes easily with a fork
Serve fish with mash and broccoli

Preheat oven to 200°C/180°C fan-forced
Boil, steam or microwave sweet potato until tender. Mash with sour cream and mustard. Season to taste
Meanwhile, combine breadcrumbs, parmesan, parsley, lemon and oil in a bowl. Mix well
Place fish on a baking paper-lined tray. Coat fish with crumb mixture. Bake for 15-20 minutes until fish flakes easily with a fork
Serve fish with mash and broccoli

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