Lemon Cod & Sweet Potato
Friday nights have been a popular fish & chips night for millions across the nation with the traditional beer battered cod and deep fried potatoes as a well known family favourite. However, lets face it, “Fishy ” or “Chippy Friday” isn’t exactly great for those watching their waist line and it is certainly lacking on the nutrient front, giving you plenty of bang for your buck on the calorie front but not much else.
We at Macclesfield Performance thought we’d share a quick and easy alternative for you to try to give your Friday night favourite a healthier twist to help you stay strong, fast, lean and ready for action. SCROLL DOWN FOR RECIPE…
INGREDIENTS (serves 2)
1 Large Sweet Potato (peeled & chopped into 1 inch cubes)
2 Fresh Skinless Cod Loins
1 tin of Broad Beans in water
3 Slices Parma Ham (with fat removed)
1 tbs Olive Oil
Half a fresh Lemon
1 tbs of your favourite mixed red spices
Ground black pepper
190/200 degrees – pre-heated oven
Place chopped sweet potato onto a baking tray and drizzle with olive oil. Sprinkle on your spices and use your hands to massage oil and spices into potato cubes before popping into your pre-heated oven for 15 minutes.
Slice 2 pieces off the Lemon and put to one side. Use the remaining lemon squeezing the juices evenly on to the cod loins. Add the ground pepper and then place a single lemon slice on to each piece of cod.
Simmer the beans on a medium heat for 4 to 5 minutes, drain and gently mash to create your “mushy pea” substitute.
At the same time, grill the parma ham until crispy, this will only take a minute or two before breaking it up and mixing it into the bean mash to taste.
Serve up the potatoes, cod and beanie mash and enjoy!