Fillet of cod with Indian sweet potatoes

Flaky fried cod and Indian spiced sweet potatoes make a mouth-watering combo in this simple but special supper dish from Brian Turner
By Brian Turner
Fillet of cod with Indian sweet potatoes
  • Rating:
  • Serves: 4
  • Cook Time: 1.25 hours 15 minutes
  • Prep Time: 1.5 hours 30 minutes including cooking the baked potatoes
  • Effort: easy


For the potatoes

  • 2 large sweet potatoes
  • 1 onions, diced
  • 60 ml apple juice
  • 2 cloves garlic, crushed
  • 1 piece ginger, (2.5cm)grated
  • 2 tsp ground cumin
  • 1 green chillies, finely chopped
  • 1 red peppers, diced
  • 3 tbsp light or low-fat cream cheese
  • 1 pinches black pepper
  • 100 g frozen peas, defrosted
  • 1 tbsp lemon juice

For the cod

  • 600 g cod fillets
  • 2 tbsp plain flour, seasoned
  • 1 eggs, beaten
  • 1 tbsp double cream
  • 3 tbsp oil, for frying
  • 30 g butter
  • 1 tbsp parsley, chopped


1. Set the oven to 200C/gas 6. Bake the sweet potatoes whole for approximately one hour, until soft. 2. Meanwhile, put the onion and apple juice together in a saucepan and bring to the boil. Cover and simmer slowly for five minutes. 3. Add garlic, ginger, cumin, chilli and red pepper. Cover and simmer for about five minutes. Remove from the heat, stir in the cheese, and season with salt and freshly ground black pepper. Set aside. 4. Cut the potatoes carefully in half lengthways. 5. Scoop out the cooked potato from the centre leaving a good four centimetre border to help hold the potatoes shape. 6. Mix the flesh potato with the soft cheese. Add the peas and lemon juice and season. Fill the shells with the mixture and bake in oven for a further three minutes. 7. In the meantime, cut the cod into portion sized pieces. Remove all bones and skin. Dip the fish into the seasoned flour.8. Beat the egg with one tablespoon of double cream. Stir in the chopped parsley.9. Heat the oil and butter in a frying pan.10. Dip the floured cod into the egg mix and then fry for about seven minutes, until cooked through. Serve immediately with the sweet potatoes.

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