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Lemon & Herb Fish with Sweet Potato Mash

Lemon & Herb Fish with Sweet Potato Mash

Prep time
20 min
Cook time
60 min


  • 600 g sweet Potato, peeled, chopped
  • 60 g light sour cream
  • 3 tsp wholegrain mustard
  • 3/4 cup sourdough breadcrumbs
  • 1/3 cup grated parmesan
  • 1 tbsp chopped parsley
  • 1 tsp finely grated lemon rind
  • 3 tsp olive oil
  • 480 g barramundi fillets, skin off
  • 250 g steam broccoli florets, to serve


  1. Preheat oven to 200°C/180°C fan-forced.
  2. Boil, steam or microwave sweet potato until tender. Mash with sour cream and mustard. Season to taste.
  3. Meanwhile, combine breadcrumbs, parmesan, parsley, lemon and oil in a bowl. Mix well.
  4. Place fish on a baking paper-lined tray. Coat fish with crumb mixture. Bake for 15-20 minutes until fish flakes easily with a fork.
  5. Serve fish with mash and broccoli.

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