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top view of breaded cod and hash in frying pan.
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Baked Cod with Sweet Potato Hash

Baked Cod with Sweet Potato and Chorizo Hash is a delicious and filling meal that’s super colourful and tastes fantastic. Perfect for warmer evenings.
Course Dinner
Cuisine Mediterranean
Keyword baked cod, cod recipes, fish recipes, sweet potato hash
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 727kcal
Author Donna

Ingredients

For the Baked Cod

  • 4 Cod Fillets
  • 100 g Sundried Tomatoes
  • 10 g Fresh Basil Roughly chopped
  • 1 Slice White bread
  • Pinch Salt and pepper
  • 1 Tablespoon Cooking Oil
  • 1 Tablespoon Lemon Juice

For the Sweet Potato Hash

  • Cooking Spray or oil
  • 200 g Chorizo Peeled and sliced
  • 1 Large Sweet Potato Peeled and chopped into 1-2cm chunks
  • 2 Medium White Potatoes Peeled and chopped into 1-2cm chunks
  • 100 g Frozen Peas
  • 100 g Frozen Corn

Instructions

For the Fish:

  • Preheat the oven to 180 degrees (fan assisted) and grease or line a baking tray.
  • Rip the bread into chunks and use a food processor to blitz into fine breadcrumbs, tip into a bowl, and put to one side.
  • Add the sundried tomatoes, basil, a pinch of salt and pepper, lemon, and the oil, to the food processor and blitz until the mixture is a paste.
  • Stir in the breadcrumbs to thicken the paste.
  • Spread this paste on to the top of the cod fillets, carefully place on the baking tray and bake for around 20 minutes, until the fish is cooked through and the topping is crispy.

For the Hash:

  • Bring a pan of salted water to the boil and add the sweet and white potatoes.
  • Boil for 5 minutes, drain and leave to one side.
  • Gently heat the oil in a large frying pan or wok.
  • Add the chorizo and fry for 5 minutes until it’s started to release its oils.
  • Add the potatoes and fry for 10 minutes, stirring regularly, until the outsides are golden brown.
  • Stir in the frozen peas and corn and cook for a further 5 minutes until they are hot, and the edges of the potatoes are starting to crisp.
  • Serve straight from the pan and top with the baked cod fillets fresh from the oven.

Notes

  • You can use about 30-40g of store-bought breadcrumbs if you prefer.
  • If using frozen cod, part bake slightly first, so that the breadcrumb topping sticks.
  • For extra flavour, add cherry tomatoes to the hash with the peas and corn.