Healthy fish and chips [1]

1cod fillet (150g)

200g sweet potato cut into wedges (cooked weight)

1/2 tbsp extra virgin olive oil

Oil/coconut oil

Mushy peas... 63g fresh peas, 10g butter, fresh mint, squeeze of lemon juice, salt and pepper

1

Arrange the cooked sweet potato onto oven roasting tray and sprinkle with salt and pepper, cover with oil and bake for approximately 30 minutes at 200degrees.
2

Start to steam the cod fillet after the wedges have been roasting for 10 minutes.
3

In the last 10 minutes of cooking time, bring the peas, butter and mint to boil in a saucepan, place a lid on the pan and allow to simmer for 10 minutes. Once cooked, add a squeeze of lemon with some salt and pepper to taste. Mash the peas gently and serve with your cod and chips.

Cooks Note