Ingredients
Serves 4Polenta Crumbed Flathead
4 flathead fillets
1 egg
Plain flour
Polenta
Oil for shallow frying
Salt & pepper
Jamie Oliver’s Sweet Potato Mash
700 g sweet potato
¼ cup coriander leaves
2 tbsp mango chutney
1 tbsp soy sauce
2 medium limes
Method
Polenta Crumbed Flathead
Season flathead with salt and pepper.
Break the egg into a dish and lightly whisk.
Coat each fish fillet with flour. Dip in the egg and then coat with the polenta.
Heat a little oil in a pan. Add fish and shallow fry for 2-3 minutes each side or until cooked.
Jamie Oliver’s Sweet Potato Mash
Wash the sweet potatoes and trim off any gnarly bits. Stab them a few times with a knife and put them in a large microwave-safe dish. Halve one of the limes and add to the dish, then cover with lid or microwave-safe plate. Microwave on full power for 12 minutes, or until cooked through.
Finely chop the coriander on a large wooden chopping board, setting a few leaves aside for the garnish. Add the mango chutney, a good splash of soy sauce, a drizzle of extra virgin olive oil, the juice from half a lime and the reserved chopped chilli. Chop and mix everything together on the board
Get the sweet potatoes out of the microwave and check they are cooked through, then use tongs to squeeze over the juice from the hot lime halves and discard them.
Jamie's secrets: Garnish your finished dish with freshly-chopped coriander.
Carefully tip the sweet potatoes on top of the mango chutney mixture and use a knife or masher to chop and mash everything together, including the skins. Season to taste, adding more fresh lime juice if needed.