Preheat the oven to 200C. Toss the parboiled sweet potato pieces in a roasting tray in some olive oil, salt and pepper and sprinkle over a few sprigs of thyme or rosemary.
Place the chips in the oven and leave to roast for around 15 – 20 minutes.
Heat an oven proof frying pan on a high heat.
Season the fish with some salt and pepper and a little olive oil
Fry skin side down so that the skin crisps up. Throw in two lemon halves
While the skin is frying, boil a pan of water.
When the fish skin is crisp turn the fish over and place the frying pan with the fish in the oven and allow to cook for about 10 minutes
Blanch the spinach and watercress for around 30 seconds in the boiling water, refresh in iced cold water, then drain and wring out all the excess water in kitchen paper.
Chop the parsley, tarragon, spinach and watercress and mix together in a bowl with the crème fraiche, salt and pepper and zest of half a lemon
Heat another frying pan on a high heat, , then add a good splash of olive oil, add the crushed garlic and mushrooms and fry until browned & softened.
Remove the fish from the oven – check it is cooked through
Remove the chips from the oven
Serve the fish with the chips next to them, spoon the fried mushrooms next to the fish so they top it slightly, spoon over a little of the sauce and serve with the roasted lemon half.
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