Preheat the oven to 200°C.
Coat the hoki in the beaten egg, then the breadcrumbs, and finally the mixed chopped herbs.
Heat olive oil in a pan and fry the fish for two minutes on each side.
Transfer fish to a baking tray and roast in the oven for five minutes until cooked through.
Sauté the shallot and garlic in oil for two minutes.
Stir in the boiled sweet potato and cook for one minute.
Add the Brie and double cream, stir to combine, season with salt and pepper, and cook for two minutes.
Serve the hoki on a plate with the sauce spooned over the top.