Herb-Crusted Mullet Fillet and Sweet Potato Bowl

Tender mullet fillet paired with brussels sprouts and pearl onion and sweet potato, finished with dill and rosemary and a hit of za'atar and sumac. 1. Pat the mullet fillet dry and season with sea salt, za'atar and sumac. 2. Heat vegetable oil in a heavy pan and sear the mullet fillet until it develops a deep golden crust, about 20 minutes. 3. Add brussels sprouts and pearl onion to the pan and cook until just tender, stirring in dill and rosemary for fragrance. 4. Cook the sweet potato separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of fish sauce and a scattering of parmesan cheese before serving hot.