The quinoa and sweet potato cakes can be served on their own for lunch with a simple green salad.….

For the cakes

100g quinoa

200g cooked sweet potatoes (that is about 1 large), mashed

½ red chilli, finely chopped

½ tsp sumac

1 tbsp chopped parsley

1 tbsp chopped chives

1 egg, beaten

4 seabass or seabream fillets, skin on and scored

1 tsp sumac

Salt and freshly ground black pepper

Rapeseed oil

For the dressing

1 lime, zest and juice

4 tbsp rapeseed oil

1 tsp honey

½ red chilli, very finely chopped

Freshly ground black pepper

12 cauliflower florets, blanched

A generous handful of rocket leaves, washed

To make the cakes, combine the quinoa, mashed sweet potato, red chilli, sumac, parsley and chives in a bowl. Add the beaten egg, mix well and season with freshly ground black pepper.

Divide the mix into 4 and form each into a large vegetable cake.

Heat a large non stick frying pan over a medium to high heat.

Brush the cakes with a little oil and place the 4 cakes into the heated pan and sear until golden on both sides and heated through. Keep warm.

To make the dressing, place all the ingredients into a small bowl and whisk very well. Check the seasoning adding more honey if needed or freshly ground black pepper.

To cook the fish, sprinkle a little sumac onto each fillet and season with salt and freshly ground black pepper. Heat a frying pan over a medium to high heat, drizzle in a small amount of rapeseed oil and place the fillet, skin down first on the pan. Cook for 2 to 3 minutes depending on the thickness and carefully turnover, cooking on the other side for about 30 seconds to 1 minute depending on the thickness of the fillet.

To serve, warm the blanched cauliflower florets, arrange the rocket leaves onto a warm plate and then scatter the cauliflower over on the outer edge.  Lift the quinoa and sweet potato cakes onto the plate, carefully lift the fish, skin side up next to the cakes and spoon over the dressing, serve at once. 

Tip: If you aren’t a fan of cauliflower then try some blanched asparagus and roasted tomatoes with a lemon drizzle.