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