Golden Crusted Sweet Potato & Cod Fish Bakes

Ingredients

• 250 g / 9 oz Cod fillets, skinless and boneless
• 300 g / 10.5 oz Sweet potatoes, peeled and diced
• 50 ml / 3.5 tbsp Milk
• 15 g / 1 tbsp Butter
• 50 g / 1.75 oz Frozen peas
• 30 g / 2 tbsp Cheddar cheese, grated
• 1 tbsp Fresh parsley, chopped
• 1 tsp Dijon mustard
• To taste Salt
• To taste Black pepper
• 1 tsp Olive oil

Method

1. 1

   Preheat your oven to 190°C (375°F / Gas Mark 5). Lightly grease two individual ovenproof dishes or ramekins.

2. 2

   Place the diced sweet potato in a saucepan, cover with cold water, and bring to a boil. Simmer for 15-20 minutes, or until very tender. Drain thoroughly.

3. 3

   While the sweet potato cooks, pat the cod fillets dry with kitchen paper. Season lightly with salt and pepper.

4. 4

   Heat the olive oil in a small frying pan over medium heat. Gently cook the cod fillets for 2-3 minutes per side, just until they start to flake. Alternatively, you can poach the fish in a little milk or water for 5-7 minutes until cooked through. Flake the cod into large pieces, removing any remaining bones.

5. 5

   Return the drained sweet potato to the saucepan. Add the milk, butter, Dijon mustard, and season with salt and pepper. Mash until smooth and creamy. Stir in the chopped parsley.

6. 6

   Divide the flaked cod and frozen peas evenly between the two prepared ovenproof dishes.

7. 7

   Spoon or pipe the sweet potato mash over the fish and peas, ensuring it covers completely. Sprinkle the grated Cheddar cheese over the top of each bake.

8. 8

   Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and bubbling, and the fish is piping hot throughout.

9. 9

   Serve immediately, perhaps with a simple green salad.