Cajun Crusted Cod with Sweet Potato Wedges
with Salad and Limey Mayo
We love good Crusted Cod & Sweet Potato Wedges and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
125
Baby Plum Tomatoes
10
Panko Breadcrumbs
1
Cajun Spice Mix
2
Cod Fillets
(Contains Fish)
1
Baby Gem Lettuce
2
Sweet Potato
½
Lime
1
Mayonnaise
Not included in your delivery
1
Olive Oil
1
Olive Oil for the Dressing
Nutritional information
Instructions
Preheat your oven to 200°C. Chop the sweet potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a low sided wide baking tray . Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.
Zest and halve the lime. Pop the panko breadcrumbs into a small bowl with the Cajun spice mix, olive oil (see ingredients for amount), half the lime zest and season with salt and pepper. Mix together.
Line a baking tray with baking paper. Pat the cod fillets dry with some kitchen paper and season both sides with salt and pepper. Lay them on the baking paper then spoon over the Cajun crumb. Push it down to ensure it sticks (don't worry if some of it falls off). IMPORTANT: Wash your hands after handling raw fish! Set aside.
Halve the tomatoes. Trim the root from the baby gem lettuce then separate the leaves. Squeeze half the lime into a large bowl, add the olive oil (see ingredients for amount), season with salt and pepper. Add the tomatoes then pop the lettuce leaves on top but don't mix it together yet!
When the sweet potatoes have about 10 mins left, roast the fish on the middle shelf of your oven until the crumbs are golden and the fish is cooked, 10-12 mins. IMPORTANT: The cod is cooked when opaque all the way through. Meanwhile, pop the mayo into a small bowl, add the remaining lime zest, season with salt and pepper and stir together. Cut the remaining lime into wedges.
Divide the fish, sweet potatoes and salad between plates. Serve with the limey mayo and lime wedges for squeezing. Enjoy!
