Peel and wash the sweet potato and cut into pieces.
Boil the sweet potato wedges in water with a little salt, and the whole garlic clove until they are soft, about 10 minutes. Drain and allow cooling for a few minutes.
Transfer to an up-right blender, add the coconut milk and blend until smooth. Transfer back to the pan and adjust the thickness if needed.
Heat 2/3 of the olive oil in a large skillet to medium heat, add the onions and chopped garlic, fry for 1 minute and add the spinach. Fry until wilted and soft, about 5 minutes. Add a little water during the process to cook the spinach through.
Drain the spinach in a sieve or colander to allow excess water to drain out.
Chop the spinach roughly, add the coconut butter and mix through.
Heat the left over oil in a frying pan on high heat, season the sea bass fillet with salt and fry skin-side down for about 3 minutes. Flip over and continue frying for another 2 minutes. Timing may vary based on the thickness of the fillet, but ensure not to overcook.
Remove the fillets from the pan, add the lemon juice.
Place some sweet potato puree on plates, top with spinach and a piece of sea bass and drizzle some of the lemon juice around it.
Nutritional values are manually calculated and based on the ingredients specified.Nutritional value per serving: Calories: 485.3 Fat: 12.4g. Saturated Fat: 3.0g. Sodium: 106.7mg.Carbohydrate 30.6g. Protein: 73.1g. Dietary fibre: 2.1g.