Roast cod, sweet potato and horseradish | Lawrence Murphy

I know some of you are not so keen because of the tiny bones and fish tends to smell the house out for a few days.

So go to your local fishmonger and make sure you buy really fresh fish because it will not smell.

You can also ask them to fillet your fish and to pin-bone any fillets making your life so much easier.

Good fishmongers are happy to do this service for you and will also let you know what is good to eat at the moment.

The top fillets of large cod are great to roast in the oven with some vegetables making them an excellent mid-week meal.

In this recipe I’ve added fresh horseradish and spring onions to give the dish a zing.

Ingredients – serves 4

4 x 220g cod fillets

2 small sweet potatoes, sliced

2 shallots, sliced

Small leek, sliced

Tablespoon grated fresh horseradish

Olive oil

Sea salt

Bunch spring onion, sliced

Method

1. Lay the sweet potato, shallots and leek in a baking tray.

Drizzle over a little olive oil and bake in a preheated oven 200C gas 6 for 6 mins.

2. Put the cod into the baking tray and sprinkle over the horseradish. Add 2 tablespoons of water and put back in the oven for 10 mins.

3. Now add the spring onion and season.

Put back in the oven for 2 mins.

4. Serve with a crisp green salad.