Ingredients
- 3 sweet potatoes
- 2 sprigs rosemary
- extra virgin olive oil
- salt and pepper
- 4 x 140g white fish fillets, such as cod or haddock
- 40g walnuts
- 40g Brazil nuts
- 40g cashews
- 60g wholemeal breadcrumbs
- ¼ tsp turmeric
- ½ inch fresh ginger
- 1 lemon, zest of
Ingredients Breakdown
For the wedges…
- 3 sweet potatoes
- 2 sprigs rosemary
- extra virgin olive oil
- salt and pepper
For the fish…
- 4 x 140g white fish fillets, such as cod or haddock
- 40g walnuts
- 40g Brazil nuts
- 40g cashews
- 60g wholemeal breadcrumbs
- ¼ tsp turmeric
- ½inch fresh ginger
- 1 lemon, zest of
Method
Preheat oven to 200°C/400°F/gas 6.
First let’s tackle our wedges. Cut your sweet potatoes into wedges or fries. Pop in a bowl and drizzle over 1 tbsp of olive oil, your rosemary and season. Rub together to be sure they are well coated.
Add the sweet potato to a pan on a medium-high heat and flash fry for 5-7 minutes to give them a crispy, golden skin. Transfer to an oven tray and bake in your preheated oven at 200°C/400°F/gas 6 for 20-30 minutes.
Now onto your fish. Add your nuts, breadcrumbs, turmeric, ginger and lemon zest to a blender and blitz into a fine crumb. Season with salt and pepper.
Lay the fish fillets on a baking tray, skin side down, then press the crumbs over the surface of each piece.
Bake in the oven at the same temperature as your sweet potato for 10-12 mins until the fish is cooked through and the crust is crisp and brown.
Serve up with a side of broccoli and your delicious wedges.
Nutrition info: 551 kcals, 23.8g fat (4.4g saturated), 30.9g protein, 57.3g carbs, 14.4g sugar, 1.1g salt, 2.1g fibre.
Approx. £3 per serving when purchasing from mainstream supermarkets! Wohoo!