Make the Savoury Mashed Sweet Potatoes

• Add sweet potato chunks to a large pot of salted water.
• Boil for 12–15 minutes, until fork-tender.
• Drain well, then mash with half the butter and the milk. Season with salt and pepper.

Cook the Broccolini

• While the potatoes cook, steam or blanch broccolini for 2–3 minutes until just tender. Drain and set aside.

Pan-Fry the Fish

• Pat the fish fillets dry with paper towel – this helps get that golden crust.
• Season both sides with salt and pepper.
• Heat a drizzle of oil in a large non-stick pan over medium heat.
• Place the fish presentation-side down and cook for 3–4 minutes until golden.
• Flip and cook for another 2–3 minutes, or until the fish flakes easily. Transfer to a warm plate and cover loosely with foil.

Make the Sage Brown Butter

• In the same pan, add the butter and let it melt over medium heat.
• Stir in the garlic and fresh sage leaves.
• Continue cooking until the butter turns golden brown and smells nutty, and the sage leaves are crisp (about 2 minutes).
• Remove from heat immediately to prevent burning.

Serve

• Plate up a generous scoop of savoury mashed sweet potatoes, top with the butter and sage fish, and add the broccolini on the side.
• Squeeze over fresh lemon juice and serve immediately.