Steam or boil the sweet potato until soft. Mash with the back of a fork and mix in the tahini, and olive oil. Put to one side.
Make the batter by mixing together the egg, flour, lemon zest. Whisk until combined and there are no lumps.
Cut the fish into 1cm wide and 2 inch long fingers. Dip into the batter and coat well, then roll in the ground almonds and put to one side on a plate or on some baking paper.
Heat a frying pan with oil and bring to a medium heat. Put the fish fingers into the pan and cook until golden on each side.
Boil a kettle and pour the water over the frozen peas to heat them up. Drain and mix through the butter.. Serve with the mash and fish fingers
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