Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potatoes into 2cm chunks (no need to peel).

Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over half the Caribbean style jerk, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, halve, peel and thinly slice the onion. Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the onion and sliced pepper, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins. 

In the meantime, trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press).

Pat the sea bass dry with kitchen paper. Season with salt and pepper. Lay the fish on a lined, large baking tray.

Sprinkle over the remaining Caribbean style jerk and drizzle over a little olive oil. IMPORTANT: Wash your hands and equipment after handling raw fish.

About 10 mins before the sweet potatoes are ready, bake the fish on the middle shelf until cooked, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Once the veg has softened and caramelised, add the garlic and mixed herbs to the pan. Stir-fry for 1 min. 

Next, stir in the Worcester sauce, red pepper chilli jelly, hot sauce and water for the sauce (see pantry for amount). Simmer until slightly thickened and glossy, 1-2 mins.

Season with salt and pepper, then remove from the heat. 

Once ready, transfer the fish to your serving plates.

Spoon over the veg and sauce from the pan (reheat first if needed), then sprinkle over the spring onion.

Serve the roasted sweet potatoes alongside. 

Enjoy!