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.
Wild-caught Orange Ancho cod, Sweet Potato Rounds & Seed Drizzle
Sustainably-sourced cod cooked in a warm ancho spice blend. A vibrant orange and avocado salsa. A fiery chilli and seed drizzle. All served on a bed of orange sweet potato rounds. Delish!
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- 4 hake fillets (skin off) (Fish)
- 4 small sweet potato
- 4 radish
- 8 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 2 tsp sesame seeds (Sesame)
- 1 unwaxed lime
- 1 avocado
- 2 orange
- 1 tbsp ancho spice blend (Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
- 2 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 1 handful of fresh coriander
- 1 tbsp dried oregano
Nutritional Information
Calories: 628
Protein: 45g
Carbs: 56g
Fat: 26g
Wild-caught Orange Ancho cod, Sweet Potato Rounds & Seed Drizzle
Sustainably-sourced cod cooked in a warm ancho spice blend. A vibrant orange and avocado salsa. A fiery chilli and seed drizzle. All served on a bed of orange sweet potato rounds. Delish!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan, an ovenproof dish & 2 small bowls
Bake the sweet potato rounds
- Cut the sweet potatoes into 1cm rounds, place on the lined baking tray, drizzle with 1 tsp oil and season with salt and pepper
- Roast for 25-30 mins, until soft
Sizzle the cod
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the cod and cook for 17 mins, turning halfway, until cooked through.
- Toss in the ancho and orange juice and cook for a further 2 mins. Season with salt and pepper
Make the orange & avocado salsa
- Peel the remaining orange, then dice into 1cm chunks. Dice the avocado into 1cm chunks. Finely chop the coriander. Halve the lime
- Add the diced orange, avocado and coriander to a small bowl and mix with the juice from half the lime
Mix the seed drizzle
- Roughly chop the peanuts
- Add the peanuts, chilli paste, sesame seeds, garlic paste and oregano to the other small bowl. Season with salt and pepper
Last bits & plate up
- Thinly slice the radishes
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the sweet potato rounds on plates, topped with the cod flaked into smaller pieces
- Top with the orange & avocado salsa, radish and seed drizzle. Garnish with the remaining lime, cut into wedges
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