YOUR SOLIN GENERATED RECIPE
Crispy Baked Cod with Roasted Asparagus and Sweet Potato Mash
Oven-baked cod fillets with a toasted almond crust, served alongside roasted asparagus and smooth, creamy sweet potato mash.
INGREDIENTS
9 oz Atlantic Cod Fillet
120g Sweet Potato
100g Asparagus Spears
0.5 tbsp Almond Flour
1 tsp Olive Oil
1 tsp Lemon Zest
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel the sweet potato and cut into small cubes, then boil in a pot of water for 10-12 minutes until soft.
Trim the woody ends off the asparagus and toss the spears with half of the olive oil and a pinch of sea salt.
Pat the cod fillets dry with a paper towel and brush the tops with the remaining olive oil.
Combine the almond flour and lemon zest in a small bowl, then press the mixture firmly onto the top of each cod fillet.
Arrange the cod and asparagus on the prepared baking sheet and bake for 12-15 minutes until the fish is opaque and flakes easily with a fork.
Drain the sweet potatoes and mash them thoroughly with a fork until smooth and creamy, adding a splash of hot water if needed for texture.