Preheat the oven to gas 6, 200°C, fan 180°C.
Cut the sweet potato into thick wedges and place in a shallow roasting tray.
Spray with some spray oil, season and sprinkle with the paprika, if using.
Mix well to combine.
Bake for 30 minutes in the preheated oven, turning halfway through.
Meanwhile, spray some spray oil onto a baking tray and place the fish fillets onto the tray.
Put the breadcrumbs in a bowl, then add the lemon zest, Italian style cheese and parsley and mix together.
Divide the mix evenly into 4 and press on top of each fish fillet.
Bake in the oven for the last 10-12 minutes ofthe sweet potatoes’ cooking time, or until the crumbs are golden, the fish is opaque (not ‘see-through’) and the potatoes are golden and crisp.
De-tin the peas and heat in a pan, boil for 3 minutes.
Drain the peas and place in a bowl with the crème fraiche and mint. Use a fork and mash together until desired consistency.
We suggest serving up with a side salad …enjoy!
