Crispy seabass with smoky sweet potato mash and chilli and garlic cabbage

Instructions

1. Place the sweet potato in a microwave proof bowl and add 2 tbsp water. Cover with clingfilm and cook in the microwave for 8-10 minutes until soft and tender. Remove clingfilm and mash with the chipotle and lime.
2. Heat 2 tsp oil in the pan and cook the red onion, chilli and garlic for 2 minutes. Add in the cabbage and continue to cook for 2-3 minutes. Season with salt and pepper.
3. Heat the remaining oil in a non stick frying pan and cook the fillets skin side down for 3 minutes, until crisp. Turn over and continue to cook for a further 3 minutes.
4. Serve the mash with the cabbage on the side and the seabass on top. Garnish with the coriander.