Herb-Crusted Cod with Roasted Sweet Potato Wedges
A modern take on the British classic that swaps deep-fried potatoes for caramelized roasted sweet potatoes and parsnips, paired with sustainably sourced cod topped with a crispy parmesan breadcrumb crust. The dish delivers contrasting textures: creamy white fish flaking beneath a golden crust, tender-edged root vegetables with crispy exteriors, and bright basil notes. Red pesto mixed into creamy mayonnaise adds Mediterranean depth to the traditional pairing. Perfect for weeknight dinners when you want restaurant-quality results without the mess of frying. This version enhances comfort food by using wholesome ingredients and minimal oil while maintaining the satisfying crunch and tender fish that makes fish and chips beloved. Serve with steamed peas for color and nutrition.
Ingredients
- 3 sweet potatoes, unpeeled, sliced into thin wedges
- 1 lb parsnips, unpeeled, sliced into thin wedges
- olive oil, for roasting
- 1 ¾ oz fresh breadcrumbs
- 1 oz parmesan, grated
- 4 tbsp red pestogreen basil pesto1:1herb pesto
milder, more herbaceous
- ½ bunch basil, leaves chopped
- 4 x 150g sustainable cod loin fillets
- 3 tbsp mayonnaise
- peas, steamed(optional)
Instructions
- 1
Heat the oven to 400°F or 350°F fan or gas 6.
- 2
Toss the sweet potatoes and parsnips with olive oil, salt and pepper in a large roasting tray.
- 3
Roast for 35-40 minutes until golden and crisp, turning halfway through.
- 4
Mix the breadcrumbs and parmesan in a bowl.
- 5
Combine half the red pesto and half the basil in a separate bowl.
- 6
Spoon the pesto-basil mixture over the fish fillets, then top with the breadcrumb mixture on a baking tray.
- 7
When the wedges have 15 minutes remaining, put the fish in the oven.
- 8
Bake the fish until golden on top and the flesh flakes easily.
- 9
Scatter the remaining basil over the fish.
- 10
Stir the remaining pesto into the mayonnaise.
- 11
Serve the fish and breadcrumb topping with the wedges, pesto mayo, and peas if desired.
Tips
Cut sweet potatoes and parsnips to uniform thickness so they cook evenly. Thinner wedges crisp faster at the edges; thicker ones stay creamier inside. Aim for quarter-inch consistency.
Press the breadcrumb-parmesan mixture gently onto the pesto-basil layer so it adheres during baking. Patting it down prevents it from sliding off or burning before the fish cooks through.
Check the fish at 10 minutes by gently flaking the thickest part with a fork. It's done when opaque throughout. Overcooking makes it dry; erring slightly early is safer.
Good to Know
Store leftover fish and wedges separately in airtight containers in the refrigerator for up to 2 days. Reheat wedges at 180°C for 10 minutes to restore crispness. Fish is best eaten fresh but can be reheated gently.
Prepare the breadcrumb-parmesan mixture and pesto-basil topping up to 4 hours ahead. Keep the fish untopped until ready to bake. Roast wedges completely, then reheat when needed.
Serve immediately on warm plates with the pesto mayo on the side and steamed peas. A crisp white wine like Sauvignon Blanc or a cold lager pairs well.
Common Mistakes
Do not skip turning the wedges halfway through to avoid uneven browning and raw centers.
Do not over-mix the pesto into the mayo ahead of time to avoid the mixture separating or oxidizing.
Do not add the fish topping more than 15 minutes before baking to avoid soggy breadcrumbs.
Substitutions
Dairy-Free Swaps
General Alternatives
milder, more herbaceous
FAQ
Can I prepare the fish ahead of time?
Yes. Assemble the fish with pesto and breadcrumb topping up to 4 hours ahead, cover loosely, and refrigerate. Bake directly from cold, adding 2-3 minutes to cooking time. Do not freeze the assembled fish as the crust becomes soggy when thawed.
What if I don't have red pesto?
Use green basil pesto, sun-dried tomato paste mixed with mayo, or even herb butter. Adjust salt accordingly as store-bought pestos vary. Aim for roughly 4 tablespoons of flavorful paste to maintain balance.
How long do roasted wedges keep?
Roasted sweet potatoes and parsnips stay fresh in an airtight container for up to 3 days. Reheat at 180°C for 8-10 minutes until crisp again. Do not refrigerate fresh; cool completely first.