Crispy Chipotle Haddock With Zingy Sweet Potato Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop your sweet potato[es] (skins on) into bite-sized pieces

Add the chopped sweet potato to a baking tray (or two!) with a drizzle of olive oil, your ground smoked paprika, and a generous pinch of salt and give everything a good mix up

Put the tray[s] in the oven for 25 min or until the sweet potato is cooked through and starting to crisp

Pat your haddock bites dry with kitchen paper

Tip: Unevenly sized haddock bites? Chop any larger ones into bite-sized pieces!

Add the haddock bites to a bowl with your chipotle paste (can't handle the heat? Go easy!) and give them a good mix until the fish is nicely coated

Add your panko breadcrumbs to a plate

Add the coated haddock to the panko breadcrumbs and press firmly to coat evenly all over

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat

Once hot, add the breaded haddock with a pinch of salt and cook for 3 min on each side or until golden and cooked through – this is your crispy chipotle haddock

Tip: Your fish is cooked once it turns opaque and flakes easily

Meanwhile, peel and finely chop (or grate) your garlic

Cut your lime[s] in half

Trim, then slice your spring onion[s]

Combine your mayo with the chopped garlic (not a fan of raw garlic? Go easy!), the juice of half the lime[s], a pinch of salt and a drizzle of olive oil – this is your lime mayo

Wash your lettuce, then pat it dry with kitchen paper and roughly shred

Wash your lettuce, then pat it dry with kitchen paper and roughly shred

Add the lettuce, roasted sweet potato and sliced spring onion to a large bowl with the lime mayo and gently mix together – this is your zingy sweet potato salad

Cut the remaining lime into 1 wedge per person