Cod Fillets with sweet potato wedges and minty crushed peas
Chef:
Birds Eye
Prep:
15 mins
Cook:
40 mins
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.
Serves
2
Preparation Time
15 minutes
Cooking Time
40 minutes
Main ingredients
Fish, Vegetables
Recipe Type
Dinner, Family Dinners, Kids Food
Level of Difficulty
Easy
Create the taste of the at home with Birds Eye 100% Cod Fillets. Find out more about the delicious range here.
