2 out of
1 pinch of
150 g of
- Cook the Birds Eye Large Cod Fillets in Batter according to package.
- Bring a large pot of water to a boil and boil the potatoes for 10 minutes. In a large bowl, combine olive oil, sea salt and rosemary and toss the boiled potatoes to coat them evenly, then transfer onto a baking dish and roast for 30 minutes at 180°C.
- Meanwhile, prepare frozen peas according to package.
- Serve the fish with a side of potatoes and peas.