This post might be a little bit like teaching your granny to suck eggs. This recipe is that simple. That said, it is delicious and worth sharing. You're going to need:
tomatoes on the vine
First, preheat your oven to around 180 then start to slice up your sweet potato. I like mine in thinnish wedge shapes but that's really because it is the quickest way to slice it up! The choice is yours. Spread them on a baking tray and drizzle with olive oil and a good dose of salt. I like to dust mine with a good helping of smoked paprika too - tastes delicious! Then, once your oven is warm, pop them in. They're going to need about 30minutes.
Whilst your sweet potatoes are cooking, cut up some squares of tin foil - one for each of your pieces of cod. Cover the top of the cod with a generous splurge of pesto and then gather up the tinfoil into a little parcel. That's what you're going to cook your cod in. Pop them to the side. Pop your tomatoes, on the vine, in a roasting tin. Drizzle with oil and sea salt again.
When your sweet potatoes have 15minutes left, pop in your tomatoes.
When your sweet potatoes have 10 minutes left, pop in your cod parcels.
When there is about 5 minutes left, pop your kale. I'm lazy and just stick in on top of the sweet potato to save on washing up later.
There's only 5 minutes left and thank goodness because the smell is divine. Whisk it out of the oven and plate up and tuck in. It's an easy, healthy and delicious midweek supper that you could still whip out for friends. Perfect!