Healthy fish and chips |

Posted on

29 September 2014



Healthy fish and chips


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


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

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