Pan-fried Blue Eye on sweet potato mash & saffron broth

(Can use tilapia as a substitute for the native Australian white fish)

For the sweet potato mash,

Peel two medium potatoes and one sweet potato.

Cover with water or vegetable stock.

Season with a pinch of salt and cook until soft.

Pour out the liquid, leaving about three tablespoons in the pot.

Add one tablespoon extra virgin olive oil and mash.

For the saffron broth,

Pour one tablespoon olive oil in a heavy based saucepan.

Sautee one finely-chopped onion, one carrot and two celery stalks in for a few minutes until the onion has wilted.

Add one liter of water or vegetable stock with one half teaspoon of saffron threads.

Bring to a boil and reduce until you are left with one cup of broth.

Strain through a fine strainer, and season with salt & freshly ground black pepper.

For the fish,

Flour 150 g. fillet of fish and season with salt & pepper.

Heat some oil in a fry pan and fry skin side down for two minutes.

Place on a tray and finish off in preheated oven at 350 degrees Fahrenheit between 10 and 15 minutes, depending on thickness of the fish.

Pour broth on the plate, top with sweet potato mash, and place the fish on top. Enjoy!