I love a good fish dish so I am always thinking of different ways to combine a light and low smart points fish dish with something that will fill up my hungry hubbie. This week, having had some sweet potatoes left to use up, I thought I would get some mash on the go. This mash is inspired by my lovely Loaded Sweet Potato Skins from a while back, with many of my favourite flavours rearing their heads once again, this time in mash form.
The result was delicious, we both wolfed this one down and the hubbie was lovely and full after. If like me, you have a hungry other half, or growing family, you can always make yourself a separate portion of the mash and give the rest of your family a slightly bigger portion. This was enough for me though!
You can use any 0sp greens you fancy with this one but I would highly recommend the samphire. It has the most lovely crunchy texture and salty flavour, it’s a great addition to any fish dish.
Baked Cod with Ultimate Mash and Greens
Serves 2 = 8sp each (Flex)
For the mash
400g sweet potato, peeled and cubed
½ vegetable stock cube
2 tbsp light soured cream
2 tsp red pesto
2 tbsp fresh coriander, finely chopped
¼ tsp paprika
Pinch of garlic granules
Salt and pepper
For the rest of the dish
2 x 125g cod fillets
Pinch of paprika, salt and pepper
1 lemon, quartered
Greens of your choice – I used Samphire, Green Beans and Broccoli
Salt and Pepper
1 tsp lightest lurpack
Slice of lemon to serve (optional)
Preheat the oven to 180c.
Pop a pan of water on to boil, add the stock cube and a little salt and then boil the sweet potatoes for 15 minutes until soft.
Whilst the potatoes are cooking, lay the cod on a piece of tin foil. Sprinkle with a little paprika, crushed chillies, salt and pepper, squeeze over the juice of ¼ lemon and then wrap the foil into a little parcel and pop in the oven for 18-20 minutes (or until cooked through).
Drain the potatoes and mash until there are no lumps left (I use a potato ricer for this as it makes the most delicious smooth mash!), then add the rest of the mash ingredients, beating with wooden spoon until well combined. Keep warm on a low burning hob, stirring regularly so that it doesn’t stick.
Lastly, boil or steam your veg. I steamed my green beans and broccoli for 10 minutes and then added to a large frying pan (spray with 1kal) along with the samphire. I stir fried for a few minutes and then added the lightest lurpack and the juice of ½ lemon. Finish with a twist of salt and pepper.
Serve the mash of the base of the plate with the greens next to it. Pop the fish on the plate and drizzle the juices from the tin foil parcel over the veggies.