Oven-Baked codfish with Rosemary and sweet-potato wedges
Ingredients
huile d'olive au goût
romarin au goût
4 patates douces moyennes
1 cuillère à soupe d’ail en poudre
1 cuillère à café de gingembre en poudre
1 cuillère à soupe de paprika
sel et poivre noir au goût
100 ml de mayonnaise
au goût
Preparation
Defrost the cod completely in the refrigerator ahead of time. Once thawed, dry well with absorbent kitchen paper. Arrange the fish in an ovenproof dish greased with olive oil. Sprinkle generously with rosemary, drizzle with olive oil and bake in a preheated oven at 180 °C for about 25 minutes.
Prepare the sweet potatoes: wash the sweet potatoes well and cut them into wedges lengthways (6 wedges each potato). Put them in a bowl and season with the garlic, ground ginger, paprika, salt and black pepper to taste, and drizzle generously with olive oil. Mix well to coat the wedges with the seasoning and then arrange them in a single layer on an oven tray lined with tin foil.
Bake in a preheated oven at 180 °C for 35 minutes (10 minutes before the cod and then 25 minutes at the same time as it).
Make the sauce: mix together the mayonnaise and as much chopped parsley as you like and season with black pepper.
Your codfish loins with sweet-potato wedges and parsley mayonnaise are ready to serve.