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Corston Fields Farm Partnership

Corston Fields Farm

Corston

Bath

B&NE Somerset

BA2 9EZ

emily@bathfarmgirls.com

Tel: +447933832523

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Cod Bites with Sweet Potato Wedges 

As I’m sure many of you have seen, Emily recently released quinoa flakes, a versatile product with all the same nutritional benefits of the standard quinoa grain. I have been eagerly anticipating their release so I could share some new and exciting recipes with you. The first of these is gluten free, quick and simple to make and perfect for getting your little ones involved with cooking. Steps with an ‘*’ are one’s children can safely get involved with.

 

Serves 4 (2 adults, 2 children)

Ingredients:

  • 1 large cod fillet (or any other fresh fish)

  • 2 large sweet potatoes

  • 2 tbsp olive oil

  • 1 egg

  • 100g quinoa flakes

  • Salt and pepper to taste

 

Method:

  1. preheat the oven to 180˚C

  2. Start by chopping the sweet potatoes into wedges

  3. In a bowl coat with oil and add salt and pepper, mix the wedges so they are evenly covered *

  4. Place on a baking tray and put in the oven

  5. Cut the fish into bite size chunks

  6. Beat the egg in a bowl and place the quinoa flakes, along with seasoning in another*

  7. Coat the cod bites in egg and then in flakes, covering all sides, place on a baking sheet that has been lightly oiled to avoid sticking *

  8. Once all the cod bites are coated place in the oven for 10-15 mins depending on the thickness of your bites

  9. Whilst the cod is cooking prepare some veg (I used peas although broccoli, asparagus and green beans would all work nicely) to accompany