- 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
| - 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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