Sea Bass on Mashed Sweet Potatoes

Mashed sweet potatoes: Peel and rinse the potatoes and cut into pieces of equal size. Halve the organic limes and cook with the potatoes in salted water for about 20 minutes. Then pour off the water, squeeze out the limes and remove. Add the mango chutney, half a chilli and olive oil, mash and season with salt, fold in the coriander. Sea bass: wash the fillets, pat dry. Grind the fennel seeds. Season the fish with salt, pepper and fennel and fry ONLY on the skin side (then it will be nice and crispy) in olive oil over medium heat. Place the bacon slices in the pan. Broccoli: Wash the broccoli, cut into florets and cook in salted water until firm to the bite. Mix the soy sauce with the juice of one lemon, chop half the chilli into small pieces, add and season with honey. Briefly marinate the broccoli florets. Arrange all components. (Fry the sea bass very last, so that the skin is still nice and crispy when served.)