- 2 large sweet potatoes, cut into thin wedges
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 1 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 4 tbsp fat-free natural yogurt
- 2 tbsp low-fat mayonnaise
- 3 cornichons, finely chopped, plus 1 tbsp of the brine
- 1 shallot, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 1 tbsp finely chopped dill, plus extra to serve
- 300g frozen peas
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 50ml milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 1 tbsp finely chopped mint
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 4 cod or pollock loin fillets
A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…
- 1 lemon, cut into wedges, to serve
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
Heat the oven to 220C/200C fan/gas 8. Toss the sweet potatoes with the oil and some seasoning on a baking tray. Roast for 20 mins.
Combine the yogurt, mayonnaise, cornichons and reserved brine, the shallot and dill with 1 tbsp cold water in a small bowl and set aside.
Meanwhile, put the peas in a pan with the milk, bring to a simmer and cook for 5 mins. Blitz the mixture using a hand blender until roughly puréed. Stir in the mint and season to taste. Set aside.
Add the cod or pollock to the baking tray with the sweet potatoes, season and cook for 10-15 mins more, or until cooked through. Warm through the pea mixture. Scatter over some dill and serve the traybake with the yogurt tartare and the mushy peas.