Lemon and Herb Fish with Sweet Potato Mash

February 27, 2017

Amazingly light and healthy.

  • Prep: 20 mins
  • Cook: 1 hr


600 g Sweet Potato, peeled, chopped

1/4 cup (60g) light sour cream

3 tsp wholegrain mustard

3/4 cup sourdough breadcrumbs

1/3 cup (40g) grated parmesan

1 tbsp chopped parsley

1 tsp finely grated lemon rind

3 tsp olive oil

4 x 120g barramundi fillets, skin off

250 g steamed broccoli florets, to serve


1Preheat oven to 200C/180C fan-forced.

2Boil, steam or microwave sweet potato until tender. Mash with sour cream and mustard. Season to taste.

3Meanwhile, combine breadcrumbs, parmesan, parsley, lemon and oil in a bowl. Mix well.

4Place fish on a baking paper-lined tray. Coat fish with crumb mixture. Bake for 15-20 minutes until fish flakes easily with a fork.

5Serve fish with mash and broccoli.