NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod fillet

1 cup Sweet potato

1 ear Corn

0 tbsp Olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

1 slice Lemon

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes with 0.5 tbsp of olive oil, 0.25 tsp of sea salt, and the garlic powder.

• 3

  Spread the sweet potatoes on the baking sheet and roast for 20-25 minutes until tender and caramelized on the edges.

• 4

  While potatoes roast, bring a pot of water to a boil and cook the ear of corn for 5-7 minutes until bright yellow, then drain.

• 5

  Pat the cod fillets very dry with paper towels and season both sides with the remaining sea salt, black pepper, and dried oregano.

• 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 skillet and sear for 3-4 minutes per side until the exterior is golden and the fish flakes easily with a fork.

• 8

  Serve the pan-seared cod immediately with a fresh lemon slice, the roasted sweet potatoes, and the boiled corn.