Baked White Fish with Herb Sweet Potato Mash and Asparagus Spears

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked White Fish with Herb Sweet Potato Mash and Asparagus Spears

YOUR SOLIN GENERATED RECIPE

Baked White Fish with Herb Sweet Potato Mash and Asparagus Spears

Flaky white fish oven-baked with lemon, served alongside a velvety herb-infused sweet potato mash and crisp roasted asparagus spears.

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NUTRITION

443kcal
Protein
45.1g
Fat
10.7g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Cod Fillet

1.25 cups cubed Sweet Potato

1 cup Asparagus Spears

0.25 cup Non-fat Greek Yogurt

2 teaspoons Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato, then boil in a pot of salted water until completely tender.

  • 3

    Place the cod fillet and asparagus spears on the prepared baking sheet.

  • 4

    Drizzle half of the olive oil over the fish and asparagus, seasoning with salt, black pepper, and dried oregano.

  • 5

    Bake the fish and asparagus until the fish is opaque and flakes easily with a fork.

  • 6

    Drain the cooked sweet potatoes and mash them thoroughly with the Greek yogurt, remaining olive oil, and fresh chopped parsley.

  • 7

    Plate the flaky fish and roasted asparagus alongside the creamy mash and finish with a fresh squeeze of lemon juice.

Baked White Fish with Herb Sweet Potato Mash and Asparagus Spears

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked White Fish with Herb Sweet Potato Mash and Asparagus Spears

YOUR SOLIN GENERATED RECIPE

Baked White Fish with Herb Sweet Potato Mash and Asparagus Spears

Flaky white fish oven-baked with lemon, served alongside a velvety herb-infused sweet potato mash and crisp roasted asparagus spears.

NUTRITION

443kcal
Protein
45.1g
Fat
10.7g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Cod Fillet

1.25 cups cubed Sweet Potato

1 cup Asparagus Spears

0.25 cup Non-fat Greek Yogurt

2 teaspoons Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato, then boil in a pot of salted water until completely tender.

  • 3

    Place the cod fillet and asparagus spears on the prepared baking sheet.

  • 4

    Drizzle half of the olive oil over the fish and asparagus, seasoning with salt, black pepper, and dried oregano.

  • 5

    Bake the fish and asparagus until the fish is opaque and flakes easily with a fork.

  • 6

    Drain the cooked sweet potatoes and mash them thoroughly with the Greek yogurt, remaining olive oil, and fresh chopped parsley.

  • 7

    Plate the flaky fish and roasted asparagus alongside the creamy mash and finish with a fresh squeeze of lemon juice.