Fish with Sweet Potato Chips

Looking for a light but tasty dinner to help with your New Year's resolutions? Enjoy this recipe for delicious baked cod served with homemade sweet potato wedges. 

Prep time: 5 minutes

Cook time: 30 minutes

Servings: 1 people


Preheat the oven to gas 6, 200°C, fan 180°C. Coat the sweet potato wedges in the olive oil and season generously (it's easiest to do this by placing everything in a small plastic bag and giving it a shake).

Spread out in a single layer in a roasting tin and cook for 20 minutes, turning halfway through.

Place the butter in a bowl and use a fork to mash in the crushed garlic and parsley. Season.

Spread the garlic butter over the hake and then place the fillet on a lightly greased baking tray. Bake for 5 minutes.

Transfer the fish to a warm serving plate and cover with foil, then tip the peas onto the hot baking tray.

Warm in the oven for 5 minutes.

Transfer the warmed peas to a bowl. Peel and chop the avocado and roughly mash with the peas, adding a squeeze of lemon juice and a little seasoning as you go. Serve the fillet of hake with the sweet potato wedges and crushed peas.



1 medium sweet potato, cut into 8-10 slender wedges
1tbsp olive oil
15g butter
½ small garlic clove, crushed
1tbsp chopped parsley
175g skinless cod fillet or another white fish 
75g frozen peas
½ avocado
lemon, a squeeze