12 Ingredients
4 Steps

What you'll need:

4 small sweet potato, scrubbed, cut into thin chips

3 tbs olive oil

4 x 180g portions of white fillets, skin on, bones removed (such as snapper, blue eye or barramundi)

1 Calypso® mango


125g Solanato™ tomatoes, chopped

3 tbs extra virgin olive oil

1 tbs lemon juice

1/2 tsp caster sugar

3 green shallots, chopped

1 tbs pickled Jalapeño, finely chopped

3/4 cup fresh coriander leaves

How to make it:

  1. Preheat the oven and a large flat oven tray to 220°C fan forced. Place the sweet potato into a bowl. Drizzle over 2 tablespoons oil and season with sea salt and pepper. Toss well to coat. Spread the chips in a single layer onto the hot tray. Roast for 20-25 minutes, turning once, until tender and golden.
  2. For the salsa, whisk oil, lemon juice, sugar and salt and pepper in a medium bowl until well combined. Cut, peel and dice the mango, add to the dressing with the tomatoes, shallots, jalapeño and coriander. Toss gently to coat.
  3. Ten minutes before the chips are ready, season the fish with salt and pepper. Heat half the remaining oil in a frying pan over a medium high heat. Add two pieces fish, skin side down. Cook for 1-2 minutes until golden, turn fish over and cook for 1 minute. Transfer to a baking tray, skin side up. Repeat with remaining fish. Place fish into the oven, under the sweet potato and cook for 6-8 minutes or until cooked through.
  4. Serve the fish with salsa and sweet potato fries.