The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Roast Ancho Cod with Sweet Potato Rounds & Spicy Peanut Salsa
Responsibly-sourced cod cooked in a warm Ancho spice blend. A vibrant orange and avocado salsa. A fiery chilli and peanut drizzle. All served on a bed of bright sweet potato rounds. Delish!
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 tsp dried oregano
- 1 avocado
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 handful of fresh coriander
- 1 orange
- 2 radish
- 280g diced cod fillets (Fish)
- 2 small sweet potato
- 1 tbsp ancho spice blend (Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
- 1 unwaxed lime
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
- 1 tsp sesame seeds (Sesame)
- 8 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
Nutritional Information
Calories: 703
Protein: 44g
Carbs: 60g
Fat: 34g
Ingredients
- 1 tbsp chilli paste (use half) (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 handful of fresh coriander (use half)
- 8 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 280g diced cod fillets (use half) (Fish)
- 2 radish
- 1 unwaxed lime (use half)
- 1 tsp sesame seeds (use half) (Sesame)
- 1 tsp dried oregano (use half)
- 1 avocado (use half)
- 2 small sweet potato
- 1 tbsp ancho spice blend (Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
- 1 orange (use half)
- 10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
Nutritional Information
Calories: 925
Protein: 48g
Carbs: 112g
Fat: 35g
Roast Ancho Cod with Sweet Potato Rounds & Spicy Peanut Salsa
Responsibly-sourced cod cooked in a warm Ancho spice blend. A vibrant orange and avocado salsa. A fiery chilli and peanut drizzle. All served on a bed of bright sweet potato rounds. Delish!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9
- Line 2 baking trays with parchment paper
- Pull out a medium bowl & 2 small bowls
Roast the sweet potatoes
- Cut the sweet potatoes into 1cm thick rounds. Place onto a lined baking tray, drizzle with 1 tsp oil and season with a pinch of salt and pepper
- Roast for 25-30 mins, until soft and golden
Pickle the radish & make the peanut drizzle
- Meanwhile, thinly slice the radishes, then add to a small bowl, with the juice from half the lime and a pinch of salt. Set aside to pickle
- To the other small bowl, add the peanuts, chilli paste, sesame seeds, garlic paste and oregano. Season with salt and pepper and mix well
Fish time
- Add the cod chunks to the other lined baking tray and toss with the ancho spice blend, 1 tbsp oil and the juice from half the orange. Season with salt
- Roast for 16 mins, until cooked through, turning halfway
Make the orange & avocado salsa
- Meanwhile, peel the remaining orange (including the pith) and dice into 1cm chunks
- Dice the avocado into 1cm chunks. Finely chop the coriander
- Add all to the medium bowl, along with the juice from the remaining lime
Last bits & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the sweet potato rounds between plates, topped with the cod and orange avocado salsa. Sprinkle with the chilli peanut drizzle. Garnish with the pickled radish, scattered on top
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