Name: John McGinn's footy fish and chips
Total time: 2400 s
Yield: 4
Ingredients: 550 gram sweet potato jacket; 1/2 teaspoon smoked paprika; 2 pack lightly dusted cod fillet; 400 gram frozen garden peas; 1 bunch mint; 1 lemon

Step 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.

Step 2

Meanwhile, cook the fish (2 packs) according to the pack instructions.

Step 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.

Step 4

Serve each piece of fish with some of the sweet potato wedges and peas.

John McGinn's footy fish and chips

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