NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 cup Sweet potato

1 tbsp Olive oil

1 large Egg

1 cup Fresh spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Smoked paprika

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into small half-inch cubes to ensure they roast quickly and evenly.

• 3

  In a medium bowl, toss the sweet potato cubes with half of the olive oil, half of the sea salt, and all of the smoked paprika.

• 4

  Spread the sweet potatoes on the baking sheet and roast for 15 minutes until they begin to brown at the edges.

• 5

  Pat the cod fillet dry with a paper towel and season both sides with the remaining olive oil, sea salt, black pepper, and lemon juice.

• 6

  Move the sweet potatoes to one side of the baking sheet and place the seasoned cod on the other side.

• 7

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

• 8

  While the fish and potatoes finish, place the fresh spinach in a small skillet over medium heat and sauté for 1 minute until just wilted.

• 9

  In the same skillet, fry the egg to your preferred doneness, keeping the yolk runny to act as a natural sauce for the hash.

• 10

  Plate the roasted sweet potatoes and wilted spinach, top with the baked cod fillet, and crown with the fried egg before serving.