- 2 large sweet potato, peeled and cut into chunks
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 2 tsp butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 garlic clove, crushed
- ½ -1 tsp harissa (Belazu is good)
This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…
- zest 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- small handful coriander, most chopped, rest left whole
- fingertip-size piece fresh root ginger, finely grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 skinless white fish fillets (look for sustainably caught)
Heat oven to 200C/fan 180C/gas 6. Cook the sweet potatoes in boiling, salted water for about 10 mins or until just tender when pierced with a knife. Meanwhile, mix together the butter with the garlic, harissa, lemon zest, chopped coriander and some seasoning. When the potatoes are ready, drain thoroughly, mash with the ginger and seasoning, then keep warm.
Place the fish in a roasting tin, season, then spread half the flavoured butter over each fillet. Roast for about 8 mins until just cooked through. Serve with the ginger mash and some green veg.