Place the sweet potato cubes in the bottom pan of a steamer set and cover with water. Add the steaming basket on top and add the green beans and zucchini. Cover with a lid and place the steamer set on the stove at medium heat and cook for 5-7 minutes.
After this time, remove the steamer basket with the green beans and zucchini. Place the lid back on and leave the sweet potato to boil for another 5 minutes, until easy to stab with a fork.
During this time, heat the olive oil in a frying pan over medium heat and add the thawed Birds Eye Barramundi. Cook for 5 minutes on one side, before flipping and cooking for a final 4 minutes.
Once the sweet potato is soft, drain the water. Mash the sweet potato and mix in the butter and milk, adding more milk if required to reach a creamy consistency.
Plate up the mashed potato. Add the green beans and zucchini, drizzling over some extra-virgin olive oil and seasoning to taste.
Lastly, add the barramundi to the plate and serve.