Prep time; 45 minutes/ 1 hour

Serves 4 

Ingredients 

4 x 130g fillets of brill or turbot skin off

1kg Sweet potatoes

100ml Olive oil

1 large sprig of lemon thyme

1 sprig of rosemary

1 Lemon

Mushy peas

400g frozen peas

50g unsalted butter

1 clove of garlic crushed

Salt and pepper

Method 

Sweet potatoes need to be peeled and cut into chunky chips. Now place them into a pan and cover them with water. Bring to the boil and cook for 3 minutes, strain off and leave to air dry in the colander.  Now place these into a roasting try and sprinkle with olive oil. Pick off the leaves from the lemon thyme and rosemary and chop finely, sprinkle the herbs over the sweet potatoes, mix well and season with salt and pepper.

Place into a preheated oven at 180°C for approximately 20-30 minutes.

Mushy peas, take the peas and cook in boiling salted water until soft, then strain them from the water and blend them in a food processor until a coarse puree with the butter and garlic. Place them back into a pan, season with salt and pepper and keep warm with a lid on top.

Grilling the fish, take a non-stick tray and brush with olive oil, lay the fillets onto the tray and season with salt and pepper, then drizzle with olive oil.

Pre-heat the grill and then place the fish under the grill, but not too near the heat as its better to cook it slowly until cooked through, this should take around 8-10 minutes, but it will depend of the thickness of the fish.

Once cooked, squeeze some lemon juice over the fish and some picked lemon thyme leaves, and then serve onto the plate with the sweet potatoes and mushy peas.

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