Super Food Fish with Nutty Crust and Sweet Potato Wedges

• 2 sweet potato, chopped into chunky fries or wedges
• 2 sprigs rosemary, roughly diced
• 1 tablespoon oil
• salt, to taste
• black pepper, to taste
• 140 g white fish
• 120 g mixed nuts
• 60 g wholemeal bread
• 1 tsp turmeric
• 1 ginger
• lemon, zest of 1 lemon
• 1 teaspoon oil
• salt, to taste
• black pepper, to taste
• broccoli

Preparation

1. Step 1

   0:43
   Preheat oven to 200°C. Chop sweet potatoes into chunky fries or wedges and place in a bowl.
2. Step 2

   1:02
   Add roughly diced rosemary, 1 tablespoon oil, and season generously with salt and pepper. Rub to coat all the sweet potato pieces.
3. Step 3

   1:31
   Heat two pans on high heat. Add the seasoned sweet potatoes in a single layer and flash-fry for about 5 minutes until they have some colour and a crispy outside.
4. Step 4

   2:16
   Transfer the flash-fried sweet potatoes to a baking tray, keeping them spread out. Bake in the preheated 200°C oven for 20-30 minutes depending on thickness.
5. Step 5

   3:08
   Prepare the nutty crust: add 120g mixed nuts, 60g wholemeal bread, ¼ teaspoon turmeric, grated inch of ginger, zest of 1 lemon, 1 teaspoon oil, and season with salt and pepper to a blender.
6. Step 6

   4:36
   Blitz the mixture into a fine crumb.
7. Step 7

   4:45
   Place the 4 fish loins on a baking tray. Press a generous handful of the crumb mixture firmly onto the top of each piece so it binds and sits on the fish.
8. Step 8

   5:22
   Bake the crusted fish in the 200°C oven for 10-12 minutes until golden. Meanwhile, boil broccoli and allow sweet potatoes to finish baking.
9. Step 9

   5:41
   Remove everything from the oven. Serve the nut-crusted fish with the sweet potato wedges and broccoli.