Lemon and Herb Fish with Sweet Potato Mash

Ingredients

• 600 g sweet Potato, peeled, chopped
• 60 g light sour cream
• 3 tsp wholegrain mustard
• 3/4 cup sourdough breadcrumbs
• 1/3 cup grated parmesan
• 1 tbsp chopped parsley
• 1 tsp finely grated lemon rind
• 3 tsp olive oil
• 480 g barramundi fillets, skin off
• 250 g steam broccoli florets, to serve