• Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.

Sweet potato mash:

• Peel and cube the sweet potatoes, place them in a saucepan, and cover them with boiling water from a kettle (to speed up things). Bring to a boil again and cook until fork tender; it will take about 15 minutes but check.
• Meanwhile, start with the fish and the peas.
• Mash: Once tender, drain the sweet potatoes. Return them to the pot, and add the butter, salt, and pepper to taste. Mash the potatoes roughly or finely, according to your liking.
• Add the finely chopped leaves of a few sprigs of thyme if using.

Crusted salmon:

• Dry the salmon filets with kitchen towels. Sprinkle with salt and pepper on both sides. Place them in a lightly buttered baking tin.
• Breadcrumbs: Remove the crust of 1 or 2 bread slices (depending on size) and process them to crumbs in a food processor.
• Wash, dry, and zest the lime.
• Combine breadcrumbs with lime zest, 2 tablespoons of very soft butter, chili, and roughly ground black pepper.
• Bread salmon: Divide this mixture between the 4 salmon filets and press it down on each piece.
• Assemble: Cut the lime into wedges. Arrange them in the tin between the fish filets.
• Bake for 8 to 10 minutes until the breadcrumb mixture turns golden, and the fish is cooked through. Don’t overcook the fish.

Peas:

• Cook peas: In the meantime, place the peas in a small saucepan and cover them with boiling water from a kettle. Add some salt, bring to a boil, and cook the peas gently for 3-4 minutes. Drain and refresh under cold water.
• Season: Place in a bowl, mix in a small knob of butter, salt and pepper, and sprinkle with chopped mint.
• Serve immediately. Squeeze the roasted limes over the fish filets for extra flavor.