- 1000g sweet potatoes
- 2 red onion
- 2 lemon
- 500g cherry tomatoes
- A handful of tarragon, leaves only
- 4 cod fillets
- 100g lamb's lettuce
- 1 tbsp + 2 tsp olive oil
- Sea salt
- Freshly ground pepper
- Baking tray
- 1.
Heat your oven to 180°C/Fan 160°C/Gas 4. Scrub the sweet potatoes and chop them into fingersized batons. Spread them out on a baking tray, drizzle with ½ tbsp olive oil and season with a pinch of salt and pepper. Toss to coat. Roast for 25 mins till starting to soften.
- 2.
While the sweet potato chips bake, peel and finely chop the red onion. Pop it in a bowl. Quarter the cherry tomatoes and add them to the onion. Finely grate in the lemon zest and squeeze in the juice from 1 half. Finely chop the tarragon leaves and stir them into the bowl. Season with a pinch of salt and pepper. This is your salsa.
- 3.
When the sweet potatoes have baked for 25 mins, take them out of the oven. Brush the cod fillets with 1 tsp olive oil each and place them on the baking tray with the chips, skin-side up. Return to the oven and bake for 10 mins. The chips should be tender and lightly charred and the cod flesh will be white and flake easily, with crisped skin.
- 4.
Toss the lamb’s lettuce with ½ tbsp olive oil and a good pinch of salt and pepper.
- 5.
Divide the cod and sweet potato chips between a couple of warm plates. Serve with the tarragon salsa and dressed lamb’s lettuce on the side.