PREP 10 MINS / COOK 20 MINS
2 medium sweet potatoes, peeled, diced into small chunks
4 cod loins or fillets, boneless & skinless
4 tsp Schwartz Cook Art Ginger, Sesame & Citrus Zest Spice Blend
2 sticks celery cut into strips
Olive oil to drizzle
Baking paper or foil
Preheat oven to 180/gas 4
Cook sweet potato in boiling water for 3 mins then plunge into ice water, drain & dry
Top each cod fillet with 1 tsp of the Schwartz spice blend mix.
Divide the sweet potato & celery sticks between 4 sheets of 30cm x 30cm baking paper or foil.
Top with the cod & drizzle with olive oil. Close the foil or tie the baking paper closed with string.
Place on a baking tray & cook for 10-15 mins. or until the fish is cooked through and serve.