A healthy version, rather than ‘posh’, here we use cod, but any fish will do in this dish.
Dawn: I love the bright orange! Is that sweet potato?
Andrew: It is! Actually it is sweet potato wedges rather than chips per se.
Dawn: And the posh bits?
Andrew: Ah! You’ll see!
1 large or 2 medium sweet potatoes, washed and sliced into wedges
2 pieces of cod fillet, skin on
1 small chorizo, chopped into small cubes
1 portion of puttanesca sauce ( see https://forfoodlovers.wordpress.com/2013/12/13/pasta-puttanesca but leave out the tomatoes)
Salt and pepper for seasoning
Olive oil for frying
- In an oven at 200ºC/Gas Mark 6, place a baking tray with the sliced sweet potato wedges, drizzled in a little olive oil, and sprinkled with a few cumin seeds.
- Season well. Cook for 25-30 minutes, turning part way through so evenly cooked.
- After about 15 minutes, heat a little oil in a pan, and cook the fish, skin side down.
- Turn after 5-7 minutes, then scatter the cubed chorizo into the pan.
- The chorizo will crisp up while the fish continues to cook.
- When cooked through thoroughly, plate up the dish.
- Arrange a few slices of sweet potato in a fan shape, place the fish below, scattering the chorizo on and around the fish. Place a generous spoonful of the puttanesca sauce alongside the fish.
Dawn: The puttanesca makes a pungent alternative to mushy peas doesn’t it?
Andrew: The chorizo allows for a bit of crispy bite, and if you wish adds some orange to the oil, which can also be drizzled over the fish.