NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 medium Sweet potato

1 tbsp Extra virgin olive oil

1 cup Asparagus spears

0.25 tsp Ground turmeric

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes. Toss them on the baking sheet with 0.5 tbsp of olive oil, 0.25 tsp garlic powder, and a pinch of salt and pepper.

• 3

  Roast the sweet potatoes for 15 minutes. While they roast, trim the woody ends off the asparagus spears.

• 4

  Remove the tray from the oven, add the asparagus to the other side of the sheet, and roast for an additional 8-10 minutes until the potatoes are caramelized and asparagus is tender-crisp.

• 5

  Pat the cod fillets dry with paper towels. In a small bowl, mix the turmeric, remaining garlic powder, salt, and pepper, then rub the mixture evenly over both sides of the fish.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a non-stick or cast-iron skillet over medium-high heat.

• 7

  Place the cod in the hot pan and sear for 3-4 minutes per side, or until the fish is opaque throughout and flakes easily with a fork.

• 8

  Plate the golden cod alongside the roasted vegetables and finish with a bright squeeze of fresh lemon juice over the entire dish.