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Battered Cod fillets with sweet potato wedges and minty crushed peas

Preparation time
Cooking time
'
Nr of servings
2
Difficulty Level
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Why not try this modern version of fish & chips with a twist, Birds Eye cod fillets in batter with sweet potato fries & crushed peas. Sure to get the family excited!
Preparation time
'
Cooking time
2
Nr of servings
Difficulty Level

Ingredients

  • 2 out of
  • 3 sweet potatoes – peeled or unpeeled according to preference
  • 1 tablespoon olive oil
  • 1 teaspoon sweet paprika
  • 1 teaspoon oregano
  • Lemon wedges
  • Salt and pepper
  • For the crushed peas:
  • 200 g of Garden Peas 375g
    Birds Eye Field Fresh Garden Peas 400g Frozen
  • 1 tablespoon olive oil
  • 1 tablespoon fresh mint, finely chopped
  • 1 teaspoon lemon juice
  • Salt and pepper

Preparation

  1. Cut the sweet potato into evenly sized wedges.
  2. In a bowl mix together the olive oil, paprika, oregano, salt and pepper, add the sweet potato wedges and toss to coat evenly.
  3. Spread in one layer on a baking tray and bake for 30 to 40 minutes at 180°C.
  4. Oven bake the Birds Eye Cod Fillets according to package instructions.
  5. When the wedges are cooked place under a warm grill for a few minutes for a crispy texture.
  6. 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.
  7. 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.
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