Crispy Chipotle Cod With Zingy Sweet Potato Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop your potato[es] (skins on) into bite-sized pieces

Add the chopped potato to a baking tray (or two!) with a drizzle of olive oil, your ground smoked paprika, and a generous pinch of salt and give everything a good mix up

Put the tray[s] in the oven for 25 min or until the potato is cooked through and starting to crisp

Chop your fish fillet[s] into bite-sized pieces

Pat the diced fish dry with kitchen paper

Tip: (unevenly sized diced pollock or upgraded to cod? Chop into bite-sized pieces)

Add the diced fish to a bowl with your chipotle paste (can't handle the heat? Go easy!) and give them a good mix until the fish is nicely coated

Add your panko breadcrumbs to a plate

Add the coated fish to the panko breadcrumbs and press firmly to coat evenly all over

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat

Once hot, add the breaded fish with a pinch of salt and cook for 5 min on each side or until golden and cooked through – this is your crispy chipotle fish

Tip: Your fish is cooked once it turns opaque and flakes easily

Meanwhile, peel and finely chop (or grate) your garlic

Cut your lime[s] in half

Trim, then slice your spring onion[s]

Combine your mayo with the chopped garlic (not a fan of raw garlic? Go easy!), the juice of half the lime[s], a pinch of salt and a drizzle of olive oil – this is your lime mayo

Wash your lettuce, then pat it dry with kitchen paper and roughly shred

Add the lettuce, roasted potato and sliced spring onion to a large bowl with the lime mayo and gently mix together – this is your zingy potato salad

Cut the remaining lime into 1 wedge per person