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Cajun Crusted Cod with Sweet Potato Wedges

Cajun Crusted Cod with Sweet Potato Wedges

with Salad and Limey Mayo

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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!

Tags:Spicy
Allergens:GlutenFishEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

2 unit(s)

Sweet Potato

½ unit(s)

Lime

10 pack(s)

Panko Breadcrumbs

(ContainsGluten)

1 pot(s)

Cajun Spice Mix

2 fillet

Cod

(ContainsFish)

1 punnet(s)

Baby Plum Tomatoes

1 unit(s)

Baby Gem Lettuce

1 sachet

Mayonnaise

(ContainsEgg)

1 tbsp

Olive Oil for the dressing

Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1912 kJ
Energy (kcal)457 kcal
Fat13.0 g
of which saturates2.0 g
Carbohydrate63 g
of which sugars18.0 g
Protein26 g
Salt0.68 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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!

5

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.

6

Divide the fish, sweet potatoes and salad between plates. Serve with the limey mayo and lime wedges for squeezing. Enjoy!