Take the fish out the fridge around 20 minutes before cooking, to come to room temperature.

Chop the sweet potato (skin on) into small chunks. Add to a microwaveable bowl with half the lemon, a sprinkle of both salt and pepper and 100ml of water. Cover with cling film and cook in the microwave on high for around 10 minutes or until soft.

Meanwhile, steam the spring greens for around 5 minutes, seasoning with salt and pepper.

Season the fish with salt & pepper and drizzle with a little olive oil.

Heat a frying pan on a medium/high heat. Add the fish skin side down and press down the flesh with your fingers. This ensures the fish does not curl up, allowing the skin to crisp up evenly. When the skin has stuck to the pan and the fish no longer curls up, you can leave it.

Cook the fish skin side down for around four minutes or until it is just about cooked right through. Turn over and cook the flesh for 30 seconds. Finish by squeezing the remaining lemon into the pan. Remove the fish and fry the sliced chilli and the garlic for 30 seconds until crisp.

Whilst the fish is cooking, use a fork to crush the potatoes. Add the feta cheese and the chopped chilli.

Serve the fish on top of the crushed potatoes, scatter around the greens and top with the crispy chilli and garlic garnish.