Lemon crumb topped cod with pesto sweet potatoes
- 400g Frozen for Freshness Sweet Potato Chunks
- 1tbsp rapeseed oil
- 2tbsp green pesto
- Zest and juice 1 lemon
- 75g dried plain breadcrumbs
- 2 x 260g packs Asda 2 Line Caught Cod Fillets
- 400g pack frozen Asda 2 Steam Bags Green Vegetable Medley with Seasoned Butter Sauce
Preheat the oven to 200C/180C Fan/Gas 6. Line a tray with baking paper.
Toss the sweet potato chunks with 2tsp of the oil and roast for 15 mins.
In a small bowl, stir together 1tsp of the pesto, the lemon zest, breadcrumbs and plenty of ground black pepper until combined.
Put the cod fillets on the tray and brush both sides with the remaining oil. Spoon the breadcrumb mixture over both fillets and press down firmly.
Put the tray in the oven and roast for 15-18 mins, until the fish is cooked through.
Take the sweet potatoes out of the oven. Drizzle over the remaining pesto then return to the oven and cook for 10 mins, or until tender.
Meanwhile, heat the green vegetable medley according to the pack instructions, then stir through the lemon juice and season with black pepper.
Divide the sweet potatoes and green veg between 4 plates and top each with a piece of cod. Serve immediately.