Fish with creamy sweet potato salad

Method

• 1
  Cook the sweet potato in a saucepan of boiling water for 10 minutes or until soft.
• 2
  Meanwhile, melt the butter in a non-stick frying pan over medium heat. Add the shallot and cook, stirring, for 1 minute or until soft. Add the spinach and garlic and cook, stirring, for 2 minutes or until the spinach wilts. Season with salt and pepper.
• 3
  Spray a large non-stick frying pan with olive oil spray to grease. Heat over medium-high heat. Add the fish and cook for 3 minutes each side or until cooked through.
• 4
  Drain the sweet potato and return to the pan. Set aside to cool slightly.
• 5
  Whisk together mayonnaise, sour cream, parsley and a little water in a bowl. Add to the sweet potato and gently stir until just combined.
• 6
  Serve the sweet potato salad with the fish and spinach.