Fish with native honey

Instructions

1. In a large bowl, combine the honey and turmeric until well combined. Add the fish fillets to the bowl and rub well with the marinade, then refrigerate for 2 hours, or preferably overnight.
2. Preheat the oven to 180˚C fan-forced. Wrap the potatoes individually in foil, then place on a baking tray. Bake for 45-60 minutes until cooked through, or a skewer is easily inserted. Cook times will depend on the size of the potato.
3. Meanwhile, heat the olive oil and lemon myrtle leaves in a small saucepan over medium heat for 4-5 minutes. Remove from the heat and allow to cool.
4. Heat 2 tbsp olive oil in a large frying pan over medium-high heat until smoking. Add the marinated fish fillets, skin-side down and cook for 2-3 minutes. Do not move the fish while it is cooking. Turn the fish, and season with salt and pepper and continue to cook until cooked through.
5. Combine the avocado and micro greens in a large bowl and drizzle with a little lemon myrtle oil and a squeeze of lemon juice and gently toss to combine. Halve the roasted sweet potatoes.
6. Divide the sweet potatoes between plates and top with the dressed avocado salad. Serve with the fish, lemon cheeks, ground pepperberry and chilli oil on the side.