Crusted Cod Loin with Sweet Potato and Parsnip Chips
This is a different and healthier version of our favourite fish and chips. The cod is coated with red pesto and breadcrumbs and baked in the oven. I serve it with baked sweet potato and parsnip wedges, but of course you can serve with regular chips. Enjoy!
Ingredients
- 3 sweet potatoes unpeeled (about 600g), sliced into thin wedges
- 300 g parsnips unpeeled, sliced into thin wedges
- sunflower oil for roasting
- 50 g fresh breadcrumbs
- 30 g parmesan grated
- 3-4 tbsp red pesto
- ½ bunch basil leaves chopped
- 4 x 150g sustainable cod loin fillets
- 3-4 tbsp mayonnaise
- Steamed peas to serve optional
Instructions
- Heat the oven to 200ºC/180ºC fan/gas 6. Put the sweet potatoes and parsnips in a large roasting tray, drizzle with the oil and season with salt and pepper. Roast for 40-45 minutes until golden and crisp, turning halfway through.
- Mix together the breadcrumbs and parmesan in a bowl. In a separate bowl, combine half the red pesto and half the basil. Spoon this over the fish, then carefully top with the breadcrumbs, patting them down to stick to the pesto and put on a baking tray lined with non-stick foil or baking parchment.
- When the wedges have 15 minutes of cooking time remaining, put the fish in the oven. Bake until golden on top and the flesh flakes easily.
- Scatter the remaining basil on top of the fish. Stir the remaining pesto into the mayo and serve alongside with the wedges and peas, if you like.