Cod goujons with skin-on wedges and peas

Week 2, Friday

Serves: 4

Time: 35 minutes

Difficulty: Easy

Vegetarian swap: swap cod goujons for 8 x Everyday Favourite vegetable fingers


  • 500g skin-on wedges
  • 2 tsp anchor butter
  • 1 lemon
  • 250g garden peas
  • 16 battered cod goujons


  • 1. Add the fish and the wedges to a baking tray and place in a pre-heated oven at 200c for 20 - 25 minutes. Turning every 10 minutes.
  • 2. Add the peas to boiling water and cook for 1-2 minutes, then drain and add the butter and a squeeze of lemon.
  • 3. Make sure the fish is piping hot and serve with the wedges and a side of the buttered peas.

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