This is an excellent and flavourful fish dish for Valentine’s day that’s a snap to make. The sweet potatoes are cooked in a microwave to reduce the total cooking time.
Prep time 15 minutes/Cook time 15 minutes/Serves 2
Ingredients:
2 sweet potatoes, peeled
25g (1 oz) root ginger, peeled
14g (1/2 oz) coriander (stems and leaves separated)
2 tsp sesame seeds
½ tbsp olive oil
zest of 1 lime, plus wedges
2 boneless sea bass fillets (about 90g [3 oz] each)
200g (7 oz) Tenderstem broccoli
3 spring onions, chopped
1 red chilli, deseeded and finely chopped
1 garlic clove, finely chopped
Method:
Cut the sweet potatoes into 3cm (1 in) cubes, put in a bowl with 1 tablespoon water, cover with clingfilm (plastic wrap) and microwave for 8 minutes (at 600W).
Grate the ginger and chop the coriander stalks. Toast the sesame seeds in a dry frying pan; set aside. Mix together the oil, lime zest and 1 teaspoon ginger, and rub into the fish.
Cook the broccoli in a pan of boiling water for 3 minutes. Drain, then return to the pan. Toss with the coriander leaves, the spring onions and half the sesame seeds.
Stir the remaining ginger, most of the chilli and all of the garlic into the sweet potato. Mash until smooth, stir in the coriander stalks and season.
Return the frying pan to the heat and use to fry the sea bass skin-side down over a medium-high heat for 2-3 minutes, until the skin is crisp. Flip the fish over and fry for 1 minute on the flesh side.
Divide the vegetables and mash between 2 plates, top with the sea bass and finish with the sesame seeds and chilli.
Serve accompanied by the lime wedges.
