NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod fillet

1 cup Sweet potato

0.5 cup Carrots

1 tbsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried thyme

1 tsp Lemon juice

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into 1/2-inch pieces and slice the carrots into rounds.

• 3

  In a large bowl, toss the sweet potatoes and carrots with 0.5 tablespoons of avocado oil, half the sea salt, half the black pepper, and the dried thyme.

• 4

  Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

• 5

  While the vegetables roast, pat the cod fillet completely dry with paper towels and season both sides with the remaining salt and pepper.

• 6

  Heat the remaining 0.5 tablespoons of avocado 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 until the fish is opaque and flakes easily with a fork.

• 8

  Remove the pan from heat, drizzle the cod with lemon juice, and garnish with fresh chopped parsley.

• 9

  Serve the pan-seared cod immediately alongside the roasted root vegetables.