Cod fingers with mushy peas and roasted sweet potatoes
For the sweet potatoes:
500g sweet potatoes, halved and cut into 1cm slices
Extra virgin olive oil
Salt and freshly ground black pepper
Lemon wedges, to serve
For the cod fingers:
150g breadcrumbs
3 tbsp grated Parmesan
1 tbsp chopped fresh parsley
Salt and freshly ground black pepper
1 egg, beaten
700g skinless cod cut into 2cm strips
Sunflower oil
For the mushy peas:
150g frozen peas
2 tbsp water
3 tbsp cream
1 small sprig of mint, chopped
Salt and freshly ground black pepper
Serves
4
Cooking Time
20 minutes
Main ingredients
Fish
Recipe Type
Dinner, Family Dinners
Cuisine
Seafood
Special Info
Nut free
Level of Difficulty
Medium