Cooking Instructions
1.
Preheat the oven to 200°C/180°C fan/gas mark 6.
2.
Cook the
M&S frozen British garden peas (300 g)
according to pack instructions then transfer to a bowl and mash with the
dried mint (1 g)
and
crème fraîche (15 g)
.
3.
Toss the
M&S sweet potato jackets (3)
in half of the
vegetable oil (15 mL)
and the
M&S roast potato seasoning (15 g)
. Tip onto a lined baking tray and cook in the preheated oven for 15 minutes, turning them after 10 minutes.
4.
Meanwhile, arrange the
Collection cod loins (4)
on a second lined baking tray. Season, drizzle over the remaining
vegetable oil (15 mL)
, then spoon and spread the pea mash evenly on top of each cod fillet.
5.
Bake the topped fish in the preheated oven for 10 minutes, or until flaky and tender.
6.
To serve, plate up the cod and sweet potato chips with a dollop of
M&S tartare sauce (as needed)
and wedges of
lemon (1)
for squeezing.