Cod Fillets with sweet potato wedges and minty crushed peas

Chef: Birds Eye
Prep: 15 mins
Cook: 40 mins
Cod Fillets with sweet potato wedges and minty crushed peas
A delicious twist on the classic fish and chips!

2 Birds Eye Cod Fillets in Batter

3 sweet potatoes – peeled or unpeeled according to preference

1 tbsp olive oil

1 tsp sweet paprika

1 tsp oregano

Lemon wedges

Salt and pepper

For the crushed peas

200g Birds Eye Garden Peas – cooked and drained

1 tbsp olive oil

1 tbsp fresh mint, finely chopped

1 tsp lemon juice

Salt and pepper

Cut the sweet potato into evenly sized wedges. In a bowl mix together the olive oil, paprika, oregano, salt and pepper, add the sweet potato wedges and toss to coat evenly. 

Spread in one layer on a baking tray and bake for 30 to 40 minutes at 180°C.

Oven bake the Birds Eye Cod Fillets according to package instructions.

When the wedges are cooked place under a warm grill for a few minutes for a crispy texture.

Meanwhile, add the cooked Birds Eye Garden Peas, olive oil, lemon juice, mint, salt and pepper into a small blender. Pulse for a few seconds - until the peas are crushed.

On a plate, serve one cod fillet with a side of sweet potato wedges, a generous spoon of crushed peas and a wedge of lemon.


Preparation Time
15 minutes

Cooking Time
40 minutes

Main ingredients
Fish, Vegetables

Recipe Type
Dinner, Family Dinners, Kids Food

Level of Difficulty

Create the taste of the at home with Birds Eye 100% Cod Fillets. Find out more about the delicious range here.

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