Fish with Sweet Potato Wedges and Peas
Nutrition per serving
| Calories | 507 kcal |
| Protein | 30.1 g |
| Carbs | 47.3 g |
| Fats | 22.7 g |
| Saturated Fat | 3.6 g |
| Monounsaturated Fat | 15.4 g |
| Polyunsaturated Fat | 2.7 g |
| Sugars | 11.7 g |
| Fiber | 9.5 g |
| Sodium | 164 mg |
Ingredients
| Sweet Potato | |
| Dried Thyme | |
| Fish, tilapia | |
| Green Peas | |
| Olive Oil |
Preparations
1. Preheat the oven to 200 C (392 f)
1. Preheat the oven to 200 C (392 f)
2. Chop the sweet potatoes (with the skin) into 2cm width wedges.
3. Remove the thyme leaves from the sprig and finely chop the leaves.
4. Slice the fish into 4 equal pieces.
Cooking Instructions
1. Evenly coat the potato wedges in a tbsp of olive oil and evenly layer onto a baking tray. Sprinkle over the thyme leaves and 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.
1. Evenly coat the potato wedges in a tbsp of olive oil and evenly layer onto a baking tray. Sprinkle over the thyme leaves and 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. Coat each side of the fish with a little oil and place onto a baking tray. Cook near the top of the oven for about 20 minutes. Carefully turn the fish over halfway through cooking time.
3. 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 serve alongside the fish and potato wedges.