SERVES 4

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

Method

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.