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Sweet Potato crusted Barramundi

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Servings: 2 serves
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

Ingredients for two servings:
  • 2 130g barramundi fillet skinned
  • 350 g orange sweet potato peeled and grated
  • 1 tsp salt
  • 1 egg
  • 30 g plain flour
  • vegetable oil
  • lemon wedges

Equipment

  • A lidded frypan capable of going in the oven, or a lidded frypan and a baking dish

Method
 

  1. Assemble ingredients
  2. Preheat your oven to 170c
  3. With your hand mix the sweet potato with the salt and let it stands for two minutes
  4. Rinse the sweet potato with cold water
  5. Drain and squeeze the moisture out of the sweet potato
  6. Add the egg and flour to the sweet potato
  7. Mix well
  8. Heat your frypan with a little oil.
  9. Lightly dust both sides of the barramundi fillet with flour and place it on the sweet potato
  10. When the oil is hot place one quarter of the sweet potato mix in the frypan. Flatten it out so that it is large enough to still see the sweet potato mix after the barramundi fillet goes on top of it.
  11. Take another quarter of the sweet potato and cover the fish. The sweet potato should completely envelope the barramundi
  12. Repeat this process with the second barramundi fillet
  13. Adjust the frypan heat to prevent the sweet potato from scorching. Lid the frypan
  14. After 5 minutes turn the sweet potato over. Golden brown is good
  15. If the fish is staying in this frypan, cook for 2 minutes before placing it in the oven and baking for a further 10 minutes.
  16. If you are transferring the fish to a baking dish colour the underside in the frypan before transferring to a baking dish. Place in the oven and bake for a further 10 minutes.
  17. Serve with lemon wedge and garnish with parsley sprig

Notes

A little salt residue may stay in the sweet potato, even after squeezing out the moisture, so I avoided any extra seasoning.
Consider finishing the fish in your air-fryer