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Ingredients
Method
- 600g sweet potato, chopped into bite-size chunks
- 200g yoghurt
- 1 tsp wholegrain mustard
- 1 sliced red onion
- 1 tbsp chopped coriander
- Oil for brushing
- 4 bream fillets
- 2 tbsp toasted pumpkin seeds
- Boil the sweet potato chunks for 15 mins or until tender. Drain and leave to cool, then mix the yoghurt and mustard together before stirring in the potato, coriander and sliced onion.
- Preheat your grill and brush the fish fillets with oil. Grill for 4 mins on each side until cooked through and flaky. Divide the potato salad between 4 plates, sprinkle with pumpkin seeds, season well and serve with the grilled bream - perfect!
20 mins
4 serving
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