The anti-ageing twist on this dish serves up baked sweet potato chips, packed with beta-carotene and high in fibre for full-on health.
SERVES 2
Ingredients
450g (1lb) sweet potatoes, skin-on, cut into medium chips
2 tbsp rapeseed oil
11/2 tbsp plain flour
freshly ground black pepper
2 cod loins or fillets (about 170g/6oz each), cut in half
160g (53/4oz) frozen peas
1/2 lemon cut into wedges, to serve
1 Preheat the oven to 220°C (425°F/Gas 7). Coat the sweet potato chips in half the oil and then pop in the oven to bake for 25–30 minutes. Meanwhile, in a large shallow bowl, mix together the flour and black pepper.
2 Pat the cod dry and dust the pieces in flour, shaking off the excess then discarding the remaining flour. Fry the fish in the remaining oil in a large non-stick frying pan for 3 minutes each side. Switch off the heat and rest the cod in the pan with a lid on for a minute.
3 Boil the peas for 2 minutes, then drain and serve with the cod, sweet potato chips, and a wedge of lemon.
NUTRITION PER SERVING Calories 508 Total fat 13.4g Saturated fat 1.4g Carbohydrates 63.8g Dietary fibre 12.5g Sugars 17.4g Protein 37.5g Salt 0.6g