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Preheat oven to 220c/425f/Gas 7.
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1 Cut two sweet potatoes into slices and cook in a pan of boiling salted water for about 10 min, or possibly till tender.
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2 Place the bread in a food processor with the coriander leaves and almonds and blitz till finely minced.
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Season.
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3 Rinse one mullet fillet, dry on kitchen paper and place in a greased gratin dish.
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Top the fish with the breadcrumb mix and pat down slightly.
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4 Bake in the oven for about 5-8 min, or possibly till the fish is cooked through and the topping is browned.
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5 Heat the extra virgin olive oil in a saute/fry pan, add in the garlic and chilli and cook for a minute.
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Add in the spinach, cover with a lid and cook for 1-2 min, or possibly till the spinach has wilted down.
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Season.
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6 Drain the sweet potatoes and mash with the butter and half the lime zest.
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7 Spoon the mash onto a plate, sit the baked fish on top, sprinkle over the rest of the lime zest and garnish with a spray of fresh chives.
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8 Cut the remaining sweet potato into chips.
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Fill a wok or possibly deep pan one third full with vegetable oil and heat, add in the chips and deep fry till cooked and browned.
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Drain on kitchen paper.
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9 Mix together the egg yolk, spices, flour, healthy pinch of baking pwdr and sufficient lowfat milk to make a batter.
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10 Rinse the remaining mullet fillet, dry on kitchen paper and dip in the batter to coat.
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Deep fry till cooked through and golden and drain on kitchen paper.
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Serve the fish with chips and garnished with dill.
