Oatmeal Crusted Cod with Sweet Potato Mash

Take the cod and peas out of the freezer. Put the peas in a colander and let defrost. Place the cod in a bowl with lukewarm water. Change the water every minute until the cod is defrosted. Put on a plate and pat dry.

• 7.1 oz Cod, frozen (or pollock, frozen)
• ¾ cup Green peas, frozen

Preheat the oven to 350 °F.

Transfer the fish to a baking dish, season with salt and pepper, brush with mustard, top with the oats and drizzle with olive oil.

• Salt
• Black pepper
• 2 tsp Yellow mustard
• ¼ cup Whole grain rolled oats
• 2 tsp Olive oil

Add the peas and bake for approx. 15 minutes until the crust is golden brown.

Bring a pot of salted water to a boil.

Peel and dice the sweet potato into approx. ½ in cubes.

• 10.6 oz Sweet potatoes (w/o skin)

Add the sweet potatoes to the pot and cook for approx. 10 minutes until the sweet potatoes are cooked.

Drain the sweet potatoes. Add the coconut milk and mash until creamy. Season with salt, pepper, and nutmeg.

• 1 ⁠½ Tbsp Coconut milk
• Salt
• Black pepper
• ½ tsp Nutmeg, ground

Serve the fish with peas and potato puree and drizzle with lemon juice.

• ½ Lemon (~ 1 oz)

Enjoy your meal!