To assemble the meal you will need to start with the sweet potato cakes.
olive oil cooking spray
one large egg
half teaspoon salt
1/4 teaspoon black pepper
1 teaspoon honey
some fresh or dried thyme
1/4 cup minced spring onions
1/4 cup or 1oz of almond flour
2 sweet potatoes
Microwave your sweet potatoes for approximately 7 minutes (depends on your oven and size of potatoes)
Pre-heat your oven to 400 degrees F.
Line a rimmed baking sheet with parchment paper or a silicone sheet and spray with oil.
In a medium bowl whisk the egg, salt, pepper, honey, spring onions and thyme.
Add the ground almonds and cooked and mashed sweet potato.
Form six patties and flatten on the baking sheet with your hand or a rolling pin or spatula.
spray with oil and bake for 15 minutes.
Then turn, spray with oil again and bake for another 10 minutes.
Now make your Sweetcorn Creamy Stuffed Tomatoes.
4 medium sized tomatoes
2 cups of sweetcorn either tinned or cut from 4 fresh ears.
4 tablespoons mayonnaise
3 tablespoons minced spring onions
salt and black pepper
1 cup grated cheddar cheese
1 tablespoon fresh parsley
pre-heat oven to 400 F
cut the top off the tomatoes, remove the seeds and pulp with a spoon.
turn upside down and dry on kitchen towel
Combine the corn with the remaining ingredients
Fill the tomatoes with the mixture and bake for 15-20 minutes till the cheese bubbles.
Now make the Sea Bass with Caper Sauce
one pound of sea bass cut into smaller portions
salt and pepper to taste
3 tablespoons lime juice
3 tablespoons avocado oil
2 teaspoons red wine vinegar
one spring onion minced
1 tablespoon of capers drained and chopped
1 de-seeded jalepeno pepper minced
one glove garlic
mix all of these sauce ingredients together.
fry the fish fillets for two minutes each side.
Then add the sauce ingredients and turn the heat down for 5 minutes
The fish is the most time critical of the components of this meal.