Fish with Sweet Potato Wedges and Peas

Nutrition per serving

Calories401 kcal
Protein28.2 g
Carbs22.6 g
Fats22.6 g
Saturated Fat3.6 g
Monounsaturated Fat15.4 g
Polyunsaturated Fat2.7 g
Sugars6.5 g
Fiber5.8 g
Sodium96 mg

Ingredients

Sweet Potato
Dried Thyme
Fish, tilapia
Green Peas
Olive Oil
Preparations
  1. Preheat the oven to 200°
  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.
  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.