Cod fingers with mushy peas and roasted sweet potat

Name: Cod fingers with mushy peas and roasted sweet potatoes recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g (5.3oz) breadcrumbs; 3 tbsp grated Parmesan; 1 tbsp chopped fresh parsley; 1 pinch salt and freshly ground black pepper; 1 egg, beaten; 700 g (24.7oz) skinless cod, cut into 2cm strips; 1 cup sunflower oil; 150 g (5.3oz) frozen peas; 2 tbsp water; 3 tbsp cream; 1 small sprig of mint, chopped; 1 pinch salt and freshly ground black pepper; 500 g (17.6oz) sweet potatoes, halved and cut into 1cm slices; 1 splash extra virgin olive oil; 1 pinch salt and freshly ground black pepper; 4 lemon wedges, to serve

Servings: persons

150 g (5.3oz) breadcrumbs
3 tbsp grated Parmesan
1 tbsp chopped fresh parsley
1 pinch salt and freshly ground black pepper
1 egg, beaten
700 g (24.7oz) skinless cod, cut into 2cm strips
1 cup sunflower oil
150 g (5.3oz) frozen peas
2 tbsp water
3 tbsp cream
1 small sprig of mint, chopped
1 pinch salt and freshly ground black pepper
500 g (17.6oz) sweet potatoes, halved and cut into 1cm slices
1 splash extra virgin olive oil
1 pinch salt and freshly ground black pepper
4 lemon wedges, to serve

1
Preheat the oven to 200C/fan 180C/gas 6.
2
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.
3
Keep warm.
4
To prepare the cod fingers, combine the breadcrumbs, Parmesan and parsley on a wide plate.
5
Add salt and pepper to taste.
6
Place the beaten egg on a separate wide plate.
7
Dip the fish into the beaten egg, then into the breadcrumb mixture, gently shaking off any excess breadcrumbs.
8
Set the breaded fingers aside on a plate.
9
Repeat the process with the rest of the fish.
10
Place the plate in the fridge for 10 minutes.
11
Meanwhile, to make the mushy peas, put the peas and water in a saucepan and cook for 5-6 minutes, until softened.
12
Roughly mash the peas and add the cream, mint and salt and pepper to taste.
13
Keep warm.
14
Heat some oil in a large frying pan over a medium heat.
15
Add the fish to the pan in batches, taking care not to overcrowd the pan.
16
Fry each side for 2-3 minutes, or until cooked through.
17
To serve, place the mushy peas in a bowl in the centre of a large platter.
18
Pile the cod fingers around the bowl, followed by the roasted sweet potatoes.
19
Serve immediately with lemon wedges.

1034

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 150 g (5.3oz) breadcrumbs, 3 tbsp grated Parmesan, 1 tbsp chopped fresh parsley, 1 pinch salt and freshly ground black pepper, and more.

Yes, Cod fingers with mushy peas and roasted sweet potatoes recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cod fingers with mushy peas and roasted sweet potatoes recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions