NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Atlantic Cod Fillet

150g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp Dried Rosemary

1 tbsp Fresh Dill, chopped

Sea salt and black pepper to taste

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes.

• 3

  In a small bowl, whisk together the olive oil, dried rosemary, sea salt, and black pepper.

• 4

  Toss the sweet potato cubes with half of the oil mixture on the baking sheet and spread them in a single layer.

• 5

  Roast the sweet potatoes for 15 minutes.

• 6

  While the potatoes roast, season the cod fillet with sea salt, pepper, and fresh dill.

• 7

  Toss the trimmed asparagus with the remaining oil mixture and the lemon juice.

• 8

  Remove the baking sheet from the oven, move the potatoes to one side, and place the cod and asparagus on the other side.

• 9

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

• 10

  Garnish with extra fresh dill and serve immediately while hot.