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Tip: If you make extra sauce it’s also delicious with pasta!

Serves 2

Prep: 15 mins

Cook: 40 mins

Ingredients

2 large sweet potatoes

2 cod fillets (or any other white fish)

1/2 yellow pepper, sliced

4 black or kalamata olives, chopped

1 garlic clove, sliced

3 tbsp tinned chopped tomatoes

1/2 tsp smoked paprika

small pinch of saffron

1 tsp red or green pesto (jar or fresh)

salt & pepper

olive oil

Method

Preheat your oven to 180°C

Chop the sweet potato into wedges, put in a baking tray and drizzle with olive oil and sprinkle with salt and smoked paprika and mix well

Put in the oven for about 40 minutes or until the wedges are golden brown and sticky

Add the sliced pepper to a small saucepan and soften on a low heat for about 10 minutes.

Add the garlic, olives, pesto, tomatoes, saffron, smoked paprika, salt and pepper and cook down for a further 5 minutes

Place the cod fillets on a baking tray and top with the sauce

Place in the oven for 12 minutes or until the fish is just cooked through

Serve with the potato wedges, a slice of lemon and a sprinkle coriander

Enjoy! x

 

 

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