Baked Cod with Sweet Potato Wedges

A pescatarian lunch for one. Quantities are for a single portion; multiply them to batch cook.

At a glance

  • 391 kcal, 37g protein, 51g carbs, 7g fat and 8g fibre per serving (approximate)
  • About 40 minutes, preparation and cooking
  • Estimated cost £4.81–£4.98 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.

Ingredients

  • 175g cod fillet
  • 1 medium sweet potato
  • 1 tsp olive oil
  • 1 tsp paprika
  • 1 lemon

Method

  1. Heat the oven to 200°C (180°C fan).
  2. Cut the sweet potato into wedges, toss with the olive oil and paprika, and roast for 30-35 minutes, turning halfway.
  3. Add the cod fillet to the tray for the final 12-15 minutes, until it flakes easily.
  4. Serve with the lemon cut into wedges for squeezing over.

Making it ahead

Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.

Allergens

Contains, based on the usual UK form of each ingredient: Fish. This is not a label check and is not an allergen-free guarantee; always read the packaging.

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