Rosemary & Seasalt Lightly Dusted Cod Fillets with Sweet Potato Wedges and a Garden Pea Puree

Preparation time
'
Cooking time
'
Nr of servings
2
Difficulty Level
This Rosemary & Sea Salt Lightly Dusted Cod Fillets with Paprika Seasoned Sweet Potato Wedges and a Garden Pea Puree is a tasty dinner for when you’re feeling inspired. Sensationally seasoned and simple to make, this is a perfect week night dinner recipe.
Preparation time
'
Cooking time
'
Nr of servings
2
Difficulty Level

Ingredients

250g Sweet Potato 
1 Box 
1 Teaspoon Paprika  
1 Tablespoon Olive Oil 
160g Garden Peas 

Preparation

  1. Wash and cut sweet potato into wedges. Place on a baking tray and drizzle over oil and paprika, mix well. Bake in oven at 200°c for 20-25minutes
  2. Cook rosemary & seasalt cod fillets as per pack instructions
  3. Cook garden peas as per pack instructions. Darin, use a hand blender to blend into desired consistency, season to taste - add a pinch of cumin or chopped fresh mint leaves
  4. Serve and enjoy!

Preparation Method

microwave
Microwave
Oven
Oven
pan
Pan
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Info per serving

KCal
Fat
Sat.fat
Sugar
Salt
Nutritional Information
576.8
25.2
2.6
12
1.4
Percent of daily values
29
36
13
13
23
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.

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