Grilled Salmon, sweet potato mash and mange tout

Step by step method

• Step 1

  Preheat the oven at 200c/180c fan/gas mark 6.

• Step 2

  Cut a large piece of aluminium foil, enough to create a parcel for the salmon. Place the fish onto the foil and season with a pinch of salt and pepper. Bring one edge of the foil over to loosely cover the fish and then fold over both edged together twice to create a parcel. Then do the same with the two remaining edges of the foil to seal the parcel of fish. Place the parcel on a baking tray and place in the oven for 15-20 minutes. Ensure fish is cooked thoroughly before eating.

• Step 3

  Wash and peel the sweet potato, cut into 3cm pieces and add to a saucepan with boiling water with a pinch of salt. Boil for 12-15 minutes or until tender. Once cooked, drain the water and mash the sweet potatoes, then add a small knob of butter and stir. Add in the milk and continue stirring until all ingredients combined to a smooth mash.

• Step 4

  Place the trimmed mange tout into a pot of water with a pinch of salt. Boil for 5 minutes or until tender.

• Step 5

  Place the cooked fish onto a plate and squeeze fresh lemon. Add the sweet potato mash and mange tout and serve.