Baked Cod and Turmeric Fries


4 MSC certified pacific cod fillets
Avocado oil
50g polenta
1 piece of fresh turmeric root (can use powdered turmeric)
Himalayan salt
Coarse ground pepper
4 large sweet potatoes (chipped thinly)
1 tablespoon of finely chopped fresh coriander
1 tablespoon of finely chopped fresh mint
1 finely chopped clove of garlic
½ lime

How to make

  1. Place the chipped sweet potatoes in a large baking tray add a tablespoon on avocado oil and cover all the chips.
  2. Sprinkle the polenta evenly, salt and pepper and grate the turmeric root over the chips.
  3. Place in the oven in the middle shelf at 180 for 35 minutes
  4. Chop the coriander, mint and garlic clove and put in a bowl with 1tablespoon of avocado oil, lime juice, salt and pepper and mix
  5. Place the cod loins in separate pieces of parchment paper and add a large teaspoon of your herb mix and fold the parchment paper to cover the fish and twist each end.
  6. Place the fish in the oven with the chips and cook for 20 minutes
  7. Serve with another spoonful of the herb mix straight from the oven