Baked sea bass fillet with sweet potato and peas
Preheat the oven at 190c/170c fan/gas mark 5.
Wash the sweet potato and pierce skin a few times with a fork. Place the sweet potato on a baking tray lined with baking paper and put in the preheated oven for 30 minutes until tender.
Cut a large piece of aluminium foil, enough to create a parcel for the sea bass. Place the fish on the foil and season with a pinch of salt then add the chilli and ginger. 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 10-15 minutes. Ensure fish is cooked through before eating.
Place the peas in a pot of water with a pinch of salt. Boil for 5 minutes until tender.
Place the cooked fish onto a plate. With the sweet potato on the baking tray, cut lengthwise to reveal flesh, scoop out the potato with a spoon and place onto the plate with the fish then add the peas to the plate.