10 mins
preparation
20 mins
cooking
Easy
2
Servings
Spice up your mid-week meals with this treat – for hungry families who have a taste for adventure at mealtimes!
Our method
- Begin by making the marinade. Combine the garlic, garam masala, paprika, curry powder, cayenne pepper, black pepper, sea salt and olive oil.
Coat the potatoes with the marinade, spread them evenly over a baking tray and place on the top shelf of a preheated oven at 220C (gas mark 4-5) or 200C if you have a fan-assisted oven, for 30 minutes.
- Cover a second baking tray with a sheet of baking paper and place the frozen cod fillet on top.
- Place the tray on the middle shelf of the pre-heated oven and bake for 25 minutes until golden-yellow.
- When ready, plate up the spicy potatoes and cod fillet and serve with a small pot of remoulade.
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
1
teaspoon
dried garlic
1 pot of
Remoulade
2 out of
4 Large Cod Fillets in Batter
½
teaspoon
garam masala
250
g
potatoes, cut into wedges
½
teaspoon
cayenne
½
teaspoon
paprika
½
teaspoon
curry powder
½
teaspoon
black pepper
½
teaspoon
fine sea salt
2
teaspoons
olive oil
