NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

1 medium sweet potato

1 cup asparagus spears

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes, then toss them on the baking sheet with 0.5 tbsp of the olive oil, the smoked paprika, and a pinch of the sea salt.

• 3

  Spread the potatoes in a single layer and roast for 15 minutes until they begin to soften and develop golden edges.

• 4

  While the potatoes roast, pat the cod fillets dry with a paper towel and season both sides with the garlic powder, remaining sea salt, and black pepper.

• 5

  Remove the baking sheet from the oven and move the potatoes to one side; place the cod fillets and the trimmed asparagus spears on the other side.

• 6

  Drizzle the remaining 0.5 tbsp of olive oil and the lemon juice over the cod and asparagus, then return the pan to the oven for 12-15 minutes until the fish is opaque and flakes easily.

• 7

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