5 mins
preparation
30 mins
cooking
2
Servings
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!
Our method
- 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, cook Birds Eye Garden Peas per instructions on bag
- 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.
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
2 out of
4 Large Cod Fillets in Batter
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:
200 g of
Garden Peas 375g
1
tablespoon
Olive Oil
1
tablespoon
fresh Mint, finely chopped
1
teaspoon
Lemon Juice
Salt and Pepper
