Serves 4


  • 4 x 150g cod fillet
  • 300g  quinoa
  • 4 eggs, beaten
  • 400g sweet potato . chopped into thin wedges
  • 60g fresh parsley, finely chopped
  •  1  lemon zested, then sliced
  • 240g peas
  • 200g curly kale
  • 40g fresh mint, chopped
  • 4 Teaspoons butter


  1. If you bought quiona seeds cook as instructed on the packet, if already cooked put to one side.
  2. Cut the sweet potatoes into ‘thin wedges’ and lay on a baking tray. Season with sea salt, black pepper, and a little cooking oil.
  3. Put the oven on at 180C. When up to temperature put in the wedges.
  4. Meanwhile, break the eggs in a bowl and whisk with a fork season with a grind of salt and black pepper.
  5. In another bowl, add the cooked quinoa, lemon zest, and chopped parsley, mix with a spoon or fork. This is your crumb mixture that you will coat the fish with.
  6. Place the cod fillet in the egg mix to cover, then dip/roll in the quinoa/lemon/parsley mixture to coat.
  7. Place the coated cod straight away onto a grease proof lined baking tray.
  8. Now add the fish to the oven and cook along with the sweet potatoes for a further 20 minutes, until the quinoa is crispy and golden brown, teh fish should be cooked through and the chips are crisp but not burnt.
  9. In a pan, gently boil the peas for 3 minutes, then drain.
  10. Heat the butter in a pan and add the drained peas, and kale. Sautee for 3-4 minutes and then add the chopped mint and mix together.
  11. Serve with a slice of lemon that you zested.

Macros per serving:

Calories: 452.6 Carbs: 42.9g Fat: 12.2g Protein: 42.8g