To cook the fish
Preheat the oven to 200c.
Heat the oil in a non stick pan over a medium/high heat, place the fish fat side down (you will notice that the fillets on one side are thicker than the other).
Maintain the heat to achieve a good golden brown colour then turn the fish over to get the same colour that side, add a good knob of butter into the pan, this will begin to foam, spoon this all over the fish. Add the white wine, this will quickly reduce away then add the chicken stock followed by the cream and season well.
Cover the pan with foil and place into the oven for 7-8minutes until cooked through, you can test this by pressing gently in the centre of the fish along the back bone near the head end and you should be able to feel the 2 fillets of fish separate (slide) away in either direction.
Remove the fish from the pan carefully and place onto a serving plate and set to one side.
Place the sauce in the pan back onto the heat and bring back to the boil, adjust the seasoning if necessary with salt and pepper, finish with the chopped parsley and a squeeze of lemon, serve a little sauce over the fish and the rest serve along side.
To cook the wedges
Wash the sweet potatoes well, cut into rough wedges lengthways around 2-3cm in diameter, place into a roasting tray, toss together the wedges, salt, paprika, rosemary and oil until evenly coated. Roast in a pre-heated oven at 200c for approximately 25 minutes. Turn a couple of times throughout until cooked through and lightly roast coloured.
Place the fish whole on the table to share together, the fillets will just slide from the bone easily, serve all the sauce too in a jug so you can pour over more on your plate once filleted, along with the sweet potato wedges serve some simple boiled broccoli seasoned with a drizzle of extra virgin olive oil and sea salt and of course a couple of lemon wedges.
Recipe by Simon Oakley, Executive Chef for Rocksalt, Folkestone, The Wife of Bath, Wye, Duke William, nr Canterbury and the Smokehouse, Folkestone.
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