Method:
1 Preheat the oven to 200°C fan-forced.
2 Heat oil in a frying pan over medium heat, cook fish with thyme, skin-side down for 3-4 minutes, add half the butter, and spoon the melted butter over the fish for a minute then transfer pan to the oven for 4-5 minutes or until cooked to your liking.
3 Place sweet potato in a bowl and microwave on high for 2-3 minutes or until tender.
4 Heat oil in a small frying pan over medium heat, cook onion for 2 minutes, add sweet potato pressing down to coat pan evenly, season with salt and pepper, add the remaining butter and cook for another 2 minutes or until base is crisp, roll and slide from pan onto serving plate.
5 Serve coral trout with sweet potato hash and lemon wedges to the side