Bart's Recipes
Preheat the oven to 200 degrees Celsius. Rinse the sweet potato and cut it, with the skin still on, into uniform fries. Peel the garlic clove and mince it as finely as possible. Cut the lemon into wedges and set aside for garnish.
Toss the sweet potato fries with one tablespoon of olive oil. Spread them on a baking sheet, arranging them side by side for even cooking. Place the baking sheet in the oven and roast the potato until tender, about twenty-five minutes.
Season the cod loin with pepper and place the fish in a small baking dish. Place this dish next to the fries in the oven for the last twelve minutes of cooking. Just before the end of this cooking time, heat the remaining tablespoon of olive oil in a frying pan. Briefly sauté the minced garlic, then immediately add the sea vegetables and stir-fry until warm and crispy, about two minutes maximum.
Remove the sweet potato and cooked cod from the oven. Divide the warm fries and stir-fried sea vegetables among the plates. Place the cod loin neatly beside or on top and serve immediately with the reserved lemon wedges.
