NUTRITION

SERVINGS

INGREDIENTS

7 oz Haddock fillet

1 medium Sweet potato

0.5 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

1 whole Lemon

1 cup Broccoli florets

PREPARATION

• 1

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

• 2

  Cut the sweet potato into 1/2-inch thick wedges and toss them on the baking sheet with 0.5 tbsp of olive oil, 0.25 tsp salt, and half of the black pepper.

• 3

  Roast the sweet potatoes for 22-25 minutes, flipping once halfway through, until they are tender and the edges are golden brown.

• 4

  While the potatoes roast, pat the haddock fillets dry with paper towels to ensure a clean sear.

• 5

  Season the fish on both sides with garlic powder, dried oregano, and the remaining salt and pepper.

• 6

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

• 7

  Place the haddock in the skillet and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

• 8

  Steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until they are bright green and tender-crisp.

• 9

  Serve the haddock immediately with a fresh squeeze of lemon juice, the roasted sweet potatoes, and the steamed broccoli.