Rosemary & Seasalt Lightly Dusted Cod Fillets with Sweet Potato Wedges and a Garden Pea Puree

Preparation time
'
Cooking time
'
Nr of servings
2
Difficulty Level
Rosemary & Seasalt Lightly Dusted Cod Fillets with Sweet Potato Wedges and a Garden Pea Puree

This Rosemary & Sea Salt Lightly Dusted Cod Fillets with Paprika Seasoned Sweet Potato Wedges and a Garden Pea Puree is a tasty dinner for when you’re feeling inspired. Sensationally seasoned and simple to make, this is a perfect week night dinner recipe.
Preparation time
'
Cooking time
'
Nr of servings
2
Difficulty Level

Ingredients

1 Box 
250g Sweet Potato 
1 Teaspoon Paprika  
1 Tablespoon Olive Oil 
160g Garden Peas 

Method

  1. Wash and cut sweet potato into wedges. Place on a baking tray and drizzle over oil and paprika, mix well. Bake in oven at 200°c for 20-25minutes
  2. Cook rosemary & seasalt cod fillets as per pack instructions
  3. Cook garden peas as per pack instructions. Darin, use a hand blender to blend into desired consistency, season to taste - add a pinch of cumin or chopped fresh mint leaves
  4. Serve and enjoy!

Preparation Method

microwave icon
Microwave
oven icon
Oven
pan icon
Pan

Info per serving

KCal
Fat (g)
Sat.fat (g)
Sugar (g)
Salt (g)
Nutritional Information
576.8
25.2
2.6
12
1.4
Percent of daily values
29
%
36
%
13
%
13
%
23
%
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.