Grilled haddock with sweet potato and broccoli
Preheat the oven at 200c/180c fan/gas mark 6.
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 or until tender.
Cut a large piece of aluminium foil, enough to create a parcel for the haddock. Place the haddock on 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 through before eating.
Wash the broccoli and place in a pot of water with a pinch of salt. Boil for 7 minutes until tender.
Place the cooked fish onto a plate and squeeze fresh lemon. 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 broccoli to the plate.