NUTRITION

SERVINGS

INGREDIENTS

8 oz ocean perch fillets

1 medium sweet potato

1 cup asparagus spears

1 tbsp extra virgin olive oil

1 tbsp fresh parsley

0.5 tsp dried oregano

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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Scrub the sweet potato thoroughly and slice it into 1/2-inch thick wedges.

• 3

  Place the sweet potato wedges on the baking sheet, drizzle with 0.5 tbsp of olive oil and a pinch of sea salt, then roast for 15 minutes.

• 4

  While the potatoes roast, pat the ocean perch fillets dry with a paper towel and season both sides with garlic powder, dried oregano, salt, and pepper.

• 5

  Remove the baking sheet from the oven, push the potatoes to one side, and place the perch fillets and trimmed asparagus on the other side.

• 6

  Drizzle the remaining 0.5 tbsp of olive oil over the fish and asparagus, and place thin slices of lemon directly on top of the perch.

• 7

  Return the pan to the oven and roast for another 10-12 minutes until the fish is opaque and flakes easily with a fork.

• 8

  Garnish the entire dish with freshly chopped parsley and serve immediately while hot.