Polenta crusted cod with sweet potato wedges
Crisp golden fish with a crunchy polenta coat, oven baked wedges and peas. A kid friendly fish dinner that is made without gluten, dairy, egg and nuts.
- Time45 min
- LevelEasy
- Costabout £2.35 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Toss the sweet potato wedges with 2 tbsp oil and half the salt on a large tray. Roast for 35 minutes, turning once, until soft inside and crisp at the edges.
35 min - 2
Mix the cornflour with the water in a shallow dish to make a thin paste.
- 3
Mix the polenta, paprika, garlic powder and remaining salt on a plate.
- 4
Dip each piece of cod in the cornflour paste, then press into the polenta until well coated. Place on a lined tray and drizzle with 1 tbsp oil.
- 5
Bake the fish on the shelf above the wedges for 15 minutes until the coating is golden and the fish flakes easily.
15 min - 6
Boil the peas for 3 minutes. Serve the fish with the wedges, peas and lemon.
3 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.