In a food processor, place the almonds, parsley, basil, garlic, lemon juice, EVOO and parmesan cheese. Process until the ingredients are finely chopped and well combined then season with salt and pepper.
Place the fish on a large baking tray lined with baking paper.
Place the herb and almond mixture on top of the fish. Ensure you flatten the crumb on to the fish on one side only.
Bake for 12min or until the fish is cooked through.
Meanwhile, to make the sweet potato mash, peel and chop the sweet potatoes into 5cm chunks.
Place in a large pot then add enough water to cover and bring to the boil, cooking until the sweet potatoes are soft and tender.
Drain and place sweet potato back in the pot.
Add milk, butter and cinnamon then mash all the ingredients together with a potato masher.
Meanwhile, blanch green beans in boiling water until tender.
To serve, divide the fish, green beans and mash between four with one lemon wedge each.