INGREDIENTS

• 4 small sweet potatoes

• 2 heads broccoli

• 200g kale

• 40g sunflower seeds

• 2 lemons

• 2 x 10g Tuscan seasoning

• 4 barramundi fillets

• 300g peas

• 60ml (¼ cup) extra virgin olive oil

Allergens: Fish and Sulphites. May contain traces of other allergens.

METHOD

1. Cook sweet potato

Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Peel the sweet potatoes and cut into 3cm chunks. Put the sweet potato in a large saucepan, cover with cold salted water and bring to the boil. Reduce the heat to medium and cook for 12-14 mins until tender. Drain and return to the pan. Cover to keep warm.

2. Prep ingredients

Meanwhile, bring a large saucepan of water to the boil for the greens. Cut the broccoli stems into 1cm chunks, then cut the heads into small florets. Discard the tough stems from the kale and coarsely chop the leaves. Finely chop the sunflower seeds. Finely grate the zest of 1 lemon, then juice. Cut the remaining lemon into wedges.

3. Crumb fish

Combine the sunflower seeds, lemon zest and half the Tuscan seasoning in a shallow dish. Season the fish with salt and pepper. Firmly press the fish, flesh-side down, into the seed crumb.

4. Bake fish

Transfer the fish to the lined tray, crumb-side up. Scatter over any remaining seed crumb. Drizzle with 1 tbs extra virgin olive oil. Bake for 6-7 mins until golden and cooked through. (Cooking time may vary depending on the thickness of the fillets. To test the fish, flake with a fork; if it comes apart easily, it is cooked.)

5. Cook and season greens

While the fish is baking, add the broccoli and peas to the pan of boiling water and cook for 3 mins. Add the kale and cook for a further 1 min or until the vegetables are tender. Drain. Return to the pan. Add the remaining Tuscan seasoning, 1 tbs lemon juice* and 1 tbs extra virgin olive oil and toss to coat.

6. Mash sweet potato

Mash the sweet potato until smooth. Add 1 tbs extra virgin olive oil and stir to combine. Taste, then season with salt and pepper. Divide the sweet potato mash, fish and greens among plates. Serve with the lemon wedges.