Honey Almond Crusted Fish with Sweet Potato Mash

Preheat the oven to 200 degrees. Line a baking tray with parchment paper.

Place the coarsely chopped sweet potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes.

While the sweet potatoes are cooking, mix the coarsely chopped almonds, 1 tablespoon of olive oil per person, and honey in a bowl. Season with salt and pepper to taste.

Coat the Nile perch fillets with the honey-almond mixture and place on the prepared baking tray. Bake in the preheated oven until the fish flakes easily with a fork, about 12-15 minutes, depending on thickness.

While the fish is baking, heat a pan over medium heat. Add a splash of olive oil and sauté the finely chopped garlic until fragrant, about 1-2 minutes. Add the chopped spinach and cook until wilted. Season with salt and pepper to taste.

Once the sweet potatoes are cooked, drain them and return to the pot. Add cream to taste and mash until smooth. Season with salt and pepper to taste.

Serve the honey-almond crusted fish alongside the sweet potato mash and sautéed spinach.