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Ingredients
Method
- 2 sweet potatoes, cut into thin wedges
- 1 tbsp rapeseed oil
- 4 cod loin fillets
- 1 lemon, cut into wedges to serve
- Mushy peas, to serve
- Tartare sauce, to serve
- Preheat the oven to 220C. Toss the potato wedges in the oil and some seasoning, and place on a baking tray. Roast for 20 mins. Add the fish loin fillets to the tray, season well, and cook for 12 mins more, or until cooked through. Serve immediately with mushy peas, tartare sauce, and some lemon for squeezing. Perfect.
30 mins
4 serving
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