NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod

0.5 tbsp Ghee

1 medium Sweet potato

1 cup Asparagus

0.5 tbsp Olive oil

0.5 tsp Sea salt

0.5 tsp Black pepper

0.5 tsp Garlic powder

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Peel and cube the sweet potato, then toss with olive oil and half of the sea salt and black pepper.

• 3

  Spread the sweet potatoes on the baking sheet and roast for 15 minutes.

• 4

  Trim the woody ends of the asparagus and add them to the baking sheet, roasting for another 10 minutes until the vegetables are tender.

• 5

  Pat the cod fillets dry with paper towels and season both sides with garlic powder and the remaining salt and pepper.

• 6

  Heat the ghee in a large skillet over medium-high heat until shimmering.

• 7

  Carefully place the cod in the skillet and sear for 3 to 4 minutes per side until a golden crust forms and the fish flakes easily with a fork.

• 8

  Drizzle the fish with lemon juice and garnish with lemon zest and fresh parsley before serving alongside the roasted vegetables.