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Brazilian Salsa Cod with Sweet Potato Wedges

Brazilian Salsa Cod with Sweet Potato Wedges

>60 minutes, Fish, Potato, Starter -


  • 2 tbsp Maille Dijon Originale mustard
  • Finely grated zest and juice of 2 limes and 1 lemon
  • 3 tbsp Maille extra virgin olive oil
  • 4 x 150g thick cod fillets
  • 4 medium sweet potatoes, scrubbed and cut into wedges


  • 1 medium ripe mango, finely chopped
  • 100g fresh pineapple, chopped
  • 1 small red onion, finely chopped
  • ¼ cucumber, finely chopped
  • ½-1 green chilli, deseeded and thinly sliced (to taste)
  • 1 tbsp chopped fresh coriander or mint
  • Few drops of lime juice, lemon juice or vinegar
  • 1 tsp Maille Dijon Originale mustard
  • Salt and freshly ground mixed black pepper
  • Mixed salad leaves, to serve


  1. Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.
  2. Mix together the Maille Dijon Originale mustard, lime or lemon zest and juice and 2 tbsp olive oil in an ovenproof dish. Add the cod fillets, season with black pepper and turn over to coat. Cover and leave to marinate for 30 minutes.
  3. Meanwhile, toss the sweet potato wedges in the remaining olive oil and arrange in a roasting pan. Roast for 30 minutes, turning over halfway through.
  4. Whilst they are cooking, mix together the mango, pineapple, red onion, cucumber, chilli and coriander or mint. Add a few drops of lime juice, lemon juice or vinegar and the Maille Dijon Originale mustard, stirring to mix. Season.
  5. Place the cod fillets in the oven on the shelf above the sweet potatoes. Roast for a further 15 minutes, until the fish and sweet potatoes are cooked (the fish should be opaque and should flake easily).
  6. Serve the cod with the sweet potato wedges and salsa, accompanied by a few mixed salad leaves.

Chef's Tips

  1. Another time, use salmon fillets instead of cod.