NUTRITION

SERVINGS

INGREDIENTS

5 oz Cod Fillet

1 oz Pistachios (shelled, unsalted)

1 cup cubed Sweet Potato

2 cups Fresh Spinach

1 clove Garlic

1 tsp Olive Oil

1 tsp Lemon Juice

Salt and Pepper to taste

PREPARATION

• 1

  Preheat the oven to 400°F. Line a baking sheet with parchment paper.

• 2

  Peel and cube the sweet potato into 1/2-inch pieces. Toss the cubes with a drizzle of olive oil, salt, and pepper, then spread them evenly on the baking sheet.

• 3

  Roast the sweet potatoes for about 20-25 minutes, until tender and lightly browned, stirring halfway through.

• 4

  While the sweet potatoes roast, finely chop the pistachios in a food processor until they form a coarse crumb texture.

• 5

  Season the cod fillet with salt, pepper, and a drizzle of lemon juice. Press the chopped pistachios onto the top of the cod to form an even crust.

• 6

  Heat a non-stick skillet over medium heat and add a small splash of olive oil. Sear the cod, pistachio-side down, for about 2 minutes to help set the crust.

• 7

  Transfer the cod to a baking dish and bake in the oven (with the sweet potatoes if space allows, or separately) for another 8-10 minutes until the fish is opaque and flakes easily with a fork.

• 8

  For the garlicky spinach, heat a small pan over medium heat. Add the olive oil and lightly sauté the minced garlic for about 30 seconds until fragrant.

• 9

  Add the fresh spinach to the pan and toss quickly until just wilted, about 2 minutes. Season with a pinch of salt and a dash of lemon juice.

• 10

  Plate the pistachio-crusted cod alongside the roasted sweet potatoes and garlicky spinach. Serve immediately.