Battered Cod fillets with sweet potato wedges and minty crushed peas

Preparation time
'
Cooking time
'
Nr of servings
2
Difficulty Level

Battered Cod fillets with sweet potato wedges and minty crushed peas

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
'
Nr of servings
2
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:
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.