Cook the sweet potato and set aside.

In a bowl, combine a spoonful of mustard, a spoonful of honey and the juice of one lemon. Beat with a fork.
Season with salt, pepper and a spoonful of olive oil.

Add chopped coriander to the cornbread, salt, olive oil and mix well.

Place the Brasmar Hake medallions on a tray, brush with beaten egg, season with salt and a drizzle of olive oil.

Carefully place the cornbread on top of the hake, forming a layer about the thickness of a finger.

Place in a preheated oven at 180º for 15-20 min.

Sauté the turnip greens with olive oil, garlic and a little water.

Remove the skin from the previously cooked potato. Mash with a fork and check the seasoning. Pair with the mustard and honey vinaigrette.

Mix everything and make a bed. Arrange the sautéed turnip greens on top and, finally, the Hake.