Harissa ling with lemon butter beans and cayenne wedges

3 sweet potatoes

1 tsp cayenne pepper

Olive oil

2 ling fillets

2 tsp Harissa

Handful of breadcrumbs

Handful fresh coriander

1 tsp coriander seeds, crushed

1 tsp cumin seeds, crushed

1 clove of garlic

1 lemon, zested

1 leek, finely sliced

Vegetable stock

Juice of 1 lemon

Handful fresh parsley

1. Preheat the oven to 180 C. Cut the sweet potatoes lengthways in to wedges. Sprinkle with cayenne, a pinch of salt and drizzle with olive oil. Toss the potatoes, making sure they are covered in oil and cayenne. Roast in the oven for 45 minutes turning occasionally.

2. Place the ling in an oven proof dish and spread with a teaspoon of harissa. Tear the bread into a food processor with the fresh coriander, lemon zest, garlic, coriander seed and cumin seed. Blitz to a fine crumb.

3. Top the ling with the crumbs and drizzle with oil. When the potatoes have been in the oven for half an hour put the ling in the oven and roast for 15 minutes.

4. Meanwhile, fry the leek in olive oil. When soft, add the butter beans and enough stock to cover them. Season to taste. Bring to the boil and simmer, cook for 10 minutes stirring occasionally.

5. When the water has reduced and thickened add the lemon juice and the fresh parsley. Serve the ling on top of the beans with a side of wedges.