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
- 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.
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