Grilled sea bream with sweet potato salad

Method

1. Cook the sweet potato in a pan of boiling water for 10-15 minutes until tender. Drain and leave to cool. Mix together the yogurt and mustard in a large bowl, then stir in the sweet potato, onion and coriander.
2. Preheat the grill to hot. Brush the sea bream with a little oil, then grill for 3-4 minutes on each side.
3. Divide the potato salad among four plates, sprinkle with toasted pumpkin seeds, season well and serve with the grilled fish.