NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1.25 cup Yukon gold potatoes

0.5 tbsp Extra virgin olive oil

0.5 whole Lemon

2 clove Garlic

1 tbsp Fresh parsley

0.5 tsp Dried oregano

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

PREPARATION

• 1

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

• 2

  Dice the Yukon gold potatoes into uniform 1/2-inch pieces to ensure they become perfectly tender and crispy.

• 3

  Spread the potatoes on the baking sheet, drizzle with 0.5 tbsp olive oil, 0.25 tsp salt, and 0.125 tsp pepper, then roast for 15 minutes.

• 4

  While the potatoes roast, pat the cod fillets dry with a paper towel to ensure a better sear and texture.

• 5

  In a small bowl, whisk together the remaining 0.5 tbsp olive oil, lemon juice, minced garlic, and dried oregano.

• 6

  Remove the baking sheet from the oven and slide the potatoes to one side to make room for the fish and asparagus.

• 7

  Place the cod fillets and the trimmed asparagus onto the sheet, then brush the lemon-herb mixture over the top of the fish and vegetables.

• 8

  Sprinkle the remaining salt and pepper over the cod and asparagus.

• 9

  Return the sheet to the oven and bake for an additional 12-15 minutes until the cod is opaque and flakes easily with a fork.

• 10

  Finish the dish with a generous sprinkle of fresh chopped parsley and serve immediately while the potatoes are hot and crunchy.