Seabream Piccata

Peel and chop the sweet potatoes into bite-sized pieces. Add them to a pan of salted boiling water. Cook for 15 min or until soft. Once soft, drain the potatoes and return them to the pan. Mash until smooth. Season with salt and black pepper.

Meanwhile, peel and mince the garlic. Peel and finely chop the red onion. Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Juice half of the lemon and slice the remaining lemon into round slices. Finely chop the parsley.

Add the corn starch to a plate and season it with salt and pepper. Turn the seabream in the seasoned corn starch.

Heat a non-stick pan over a medium heat with a generous drizzle of vegetable oil. Once hot, add the seabream and fry for 2-3 min on each side until browned and cooked through. Transfer to a plate and set aside. Reserve the pan (just wipe it clean, don't wash it!).

Return the pan to a medium-low heat with a second drizzle of oil. Once hot, add the onion, garlic and a pinch of salt. Cook for 1-2 min. Add the stock cube and measured water. Bring to a simmer and cook for 3 min.

Add the capers and lemon slices to the pan. Remove the pan from the heat and immediately add the butter, parsley, 1 tbsp of lemon juice and 0.5 tsp of lemon zest. Whisk until the sauce begins to thicken. Return the seabream to the pan, skin-side up. Season with a pinch of black pepper. Plate the mash and serve the seabream and sauce to the side.