Fish Goujons with Sweet Potato Wedges and Minty Peas

Ingredients

1. Preheat the oven to 200°
2. Chop the sweet potatoes (with the skin) into 2cm width wedges.
3. Finely chop the mint.
4. Remove the thyme leaves from the sprig and finely chop the leaves.
5. Slice the fish into 4 equal pieces.

1. Evenly coat the potato wedges in a tbsp of olive oil and evenly layer onto a baking tray. Sprinkle over a pinch of salt and pepper and cook near the top of the oven for 20-25 minutes until tender and crispy around the edges.
2. In a bowl, add the breadcrumbs with the chopped thyme leaves and a pinch of salt and pepper and mix to combine.
3. Put 2 tbsp of olive oil into a bowl and coat each side of the fish in the oil, then coat both sides in the breadcrumbs. Place the fish onto a baking tray and cook near the top of the oven for about 20 minutes. Carefully turn the fish over halfway through cooking time.
4. Bring a small pot of lightly salted water to boil. When the potato wedges/fish are 5 minutes away from being ready, add the peas to the boiling water and cook for 1 ½ minutes. Drain the peas and transfer them to a bowl and set aside for a few minutes to cool down a little. Once cooled, add the crème fraiche, chopped mint and a pinch of salt and pepper to the peas and with the back of a fork mash into a chunky consistency.
5. Serve the fish with the wedges and mushy peas on the side.