Preheat the oven to 200°C / 180°C fan / Gas Mark 6. Place an oven tray in the oven. Wash and scrub sweet potatoes. Cut each potato in 8 wedges. Place in a large bowl with cornstarch and 3 tbsp of oil. Toss together until coated all over. Spread chips on the hot tray and bake in the oven for 35-40 mins.

Juice and zest the lemon. In a bowl, mix zest with chopped almond, 1 tbsp chopped dill, 1 tbsp of oil and finely chopped garlic.

15 mins before the sweet potatoes have finished cooking, place the fish fillets in a baking dish. Pour lemon juice over them and leave for a 2 to 3 minutes. Spread almond mix evenly between the 4 fish fillets. Bake in the oven below the sweet potatoes for 10-12 minutes. 

When the sweet potatoes are done, mix in the other tablespoon of chopped dill. Serve fish fillets with sweet potatoes straight away.

The sweet potatoes are rolled in cornstarch so they are crispier. You can skip it if you prefer.

Take care to remove all bones from fish. Replace chopped almond with ground almond for children under 12 months.