Cooking Instructions
1.
Preheat the oven to 200°C/180°C fan/gas mark 6. Arrange the
sweet potato wedges (550 g)
on a baking tray. Toss with the
smoked paprika (1 g)
and season with salt and pepper. Bake for 25-30 minutes, until tender.
2.
Meanwhile, cook the
fish (2 packs)
according to the pack instructions.
3.
Cook the
peas (400 g)
in salted boiling water for 2-3 minutes, until tender. Add to a bowl with the
mint (1 bunch)
, the
lemon zest (1)
and half the juice, and crush lightly with the back of a fork.
4.
Serve each piece of fish with some of the sweet potato wedges and peas.