Roasted Cod on Sweet Potato with Peas and Chorizo
Serves 2
347 kcals
49.1g protein
Ingredients
– 2 large sweet potatoes 600g
– 70g chorizo
– 50g peas
– 2 cod fillets
– 1/2 tsp smoked paprika
– Drizzle of honey
Garnish
– parsley
– Lemon Peel the sweet potato and cut into equalise chunks.
Add to a saucepan of cold water with a good pinch of salt, bring to the boil and leave to simmer for 15 to 20 minutes until tender. Drain the potatoes and mash into a smooth purée with a good pinch of salt and pepper. Add a knob of butter here if you so wish. (Either leave on a low heat, or simply reheat when everything else is ready) Add the cod fillets to a lined baking tray and pat the fillets dry with a piece of kitchen towel. Season with salt, pepper, smoked paprika and a drizzle of honey. Bake at 200°C for 8-10 minutes. (This will be dependent on the size of cord you are using. ) Take a pan on a high heat and at the chorizo, once the oil has been released from the chorizo and it is starting to turn golden simply add in the peas and toss together. Divide the mash between two plates, add the cod fillets and then finish with the peas and chorizo. Garnish with some chopped parsley and a squeeze of lemon.