NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

2 tbsp almond flour

1 tbsp extra virgin olive oil

1 tsp lemon zest

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

1 small sweet potato

1 wedge lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Prick the sweet potato with a fork and microwave for 4-5 minutes until tender, then slice into rounds.

• 3

  In a small bowl, combine the almond flour, lemon zest, garlic powder, sea salt, and black pepper.

• 4

  Pat the cod fillets dry with a paper towel and brush the tops with half of the olive oil.

• 5

  Press the almond flour mixture firmly onto the top of the cod fillets to create an even, thick crust.

• 6

  Place the cod, asparagus, and sweet potato rounds on the baking sheet, drizzling the vegetables with the remaining oil.

• 7

  Bake for 12-15 minutes until the fish is opaque and flakes easily with a fork and the crust is golden.

• 8

  Serve immediately with a fresh squeeze of lemon over the fish and vegetables.