Cod fingers with mushy peas and roasted sweet potatoes recipe

Ingredients

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