https://www.eatthis.com/crispy-cod-recipe-sweet-potato-fries In a large bowl, toss sweet potato with oil, mustard and thyme and season to taste. Spread out on the tray and bake for 25-30 minutes or until tender inside and crispy on the outside. Evenly coat the potato wedges in a tbsp of olive oil and evenly layer onto a baking tray. Dip into combined milk and egg, then combined breadcrumbs, parmesan and zest. Spray with oil. Cooking Instructions 1. Add sweet potatoes and toss to coat. Press firmly and place on second tray. Scatter over the rosemary and season, then toss together. Preheat oven to very hot, 220°C (200°C fan-forced). Fish fingers with sweet potato wedges. 3. Bake fish and wedges for a further 10-15 minutes, turning fish halfway through cooking, until golden and cooked through. Arrange in a single layer on one prepared oven tray. Spread the sweet potatoes on one of the prepared pans. 2. Put the wedges on a non-stick baking tray and drizzle with 2 tbsp olive oil. 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