Wild Alaska Premium Pollock and Sweet Potato Wedges by Dale Pinnock

Method

Place the sweet potato wedges on to a baking sheet and drizzle with olive oil and toss well. Bake in the oven for around 20-25 minutes until soft and golden.
Lightly cook the peas until they are bright green and soft enough to crush. Drain them and then transfer them to a food processor or blender.
Make 200-300ml of vegetable stock. Add enough to the peas to half cover it and blend into a puree.
Dip the pollock fillets into the beaten egg making sure it is well covered. Then roll the fillet into the oatmeal, then back into the egg, and in the oatmeal again. Place on to a baking tray and bake for 20 minutes until golden.