Fish and Potato Bake

• large sweet potatoes↗2

  cut into thin wedges

• rapeseed oil↗1 tbsp tbsp
• low‑fat natural yogurt↗4 tbsp tbsp
• low‑fat mayonnaise2 tbsp tbsp
• cornichons↗3

  finely chopped, plus 1 tbsp brine

• shallot↗1

  finely chopped

• dill1 tbsp tbsp

  plus extra for garnish

• frozen peas↗300g g
• milk↗50ml ml
• mint1 tbsp tbsp
• cod↗4

  or pike fillet

• lemon↗1

  cut into wedges for serving

Step-by-step instructions

1. 1

   Preheat the oven to 220°C/200°C fan/gas mark 8. Toss the sweet potatoes with the oil and some seasonings on a tray. Bake for 20 minutes.

2. 2

   Combine the yogurt, mayonnaise, cornichons and saved brine, shallot and dill with 1 tbsp cold water in a small bowl and set aside.

3. 3

   Meanwhile, place the peas in a saucepan with the milk, bring to a gentle boil and cook for 5 minutes. Blend the mixture with an immersion blender to a coarse purée. Add the mint, season to taste. Set aside.

4. 4

   Add the cod or pike to the tray with the sweet potatoes, season and cook for another 10–15 minutes, or until the fish is done. Warm the pea mixture. Sprinkle a little dill and serve the bake with yogurt tartar and soft peas.