Coconut Fish and Sweet Potato Mash

Ingredients:

• 120g green beans

• 1 leek

• 200ml coconut milk

• 2 tsp cornflour

• 2 tsp oil

• 2 x 150g fish fillets

• 300g sweet potato

• 40g spinach

Instructions:

1. Boil a kettle. Peel and chop the sweet potato into 2cm pieces. Trim the green beans and thinly slice the leek, removing the root end. 

2. Place the sweet potato in a saucepan of boiling water and simmer with a pinch of sea salt for 5 mins. Then add the green beans and simmer for a further 5 mins. Heat 2 tsp of oil in a medium-sized pan on a medium heat and fry the leek for 5 mins.

3. Pour 1 tbsp of the coconut milk into a bowl and mix in the cornflour to form a smooth paste. Add the remaining coconut milk to the leek pan with the cornflour mix. Simmer gently for five minutes until sauce thickens. Meanwhile, preheat the grill to high. Stir the fish and spinach into the leek pan. Place a lid on the pan and simmer for a further 5 mins until the fish is cooked through. Season with sea salt.

4. Drain the green beans and sweet potato. Set aside the green beans and keep warm, and mash the sweet potato with a potato masher (or with a fork).

5. Place the coconut fish mix into an ovenproof dish and spoon over the sweet potato mash. Place under the grill for 5 mins.

6. Serve the coconut fish on two warm plates alongside the green beans.

Serves 2