Cod fingers with mushy peas and roasted sweet potatoes recipe

Details

• Cuisine: English
• Recipe Type: Main
• Difficulty: Easy
• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Serves: 4

Step-by-step

1. Preheat the oven to 200°C/fan 180°C/gas 6. To prepare the sweet potatoes, place the slices in a roasting pan, drizzle with oil, salt and pepper and roast for about 20 minutes, until tender. Keep warm.
2. To prepare the cod fingers, combine the breadcrumbs, Parmesan and parsley on a wide plate. Add salt and pepper to taste. Place the beaten egg on a separate wide plate.
3. Dip the fish into the beaten egg, then into the breadcrumb mixture, gently shaking off any excess breadcrumbs. Set the breaded fingers aside on a plate. Repeat the process with the rest of the fish. Place the plate in the fridge for 10 minutes.
4. Meanwhile, to make the mushy peas, put the peas and water in a saucepan and cook for 5-6 minutes, until softened. Roughly mash the peas and add the cream, mint and salt and pepper to taste. Keep warm.
5. Heat some oil in a large frying pan over a medium heat. Add the fish to the pan in batches, taking care not to overcrowd the pan. Fry each side for 2-3 minutes, or until cooked through.
6. To serve, place the mushy peas in a bowl in the centre of a large platter. Pile the cod fingers around the bowl, followed by the roasted sweet potatoes. Serve immediately with lemon wedges.