Cod fingers with mushy peas and roasted sweet potatoes recipe

INGREDIENTS

• 150 breadcrumbs
• g grated Parmesan
• 3 chopped fresh parsley
• tbsp salt and freshly ground black pepper
• 1 egg, beaten
• tbsp skinless cod, cut into 2cm strips
• 1 sunflower oil
• pinch frozen peas
• 1 water
• 700 cream
• g small sprig of mint, chopped
• 1 salt and freshly ground black pepper
• cup sweet potatoes, halved and cut into 1cm slices
• 150 splash extra virgin olive oil
• g salt and freshly ground black pepper
• 2 lemon wedges, to serve