NUTRITION

SERVINGS

INGREDIENTS

9 oz cod fillet

1 medium sweet potato

1.5 cup green beans

0.5 tbsp ghee

2 tbsp plain Greek yogurt

1 tbsp fresh dill

1 tbsp lemon juice

0.5 tsp sea salt

0.5 tsp black pepper

0.25 tsp garlic powder

0 tsp olive oil

PREPARATION

• 1

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

• 2

  Cut the sweet potato into 1/2-inch thick wedges and trim the ends off the green beans.

• 3

  Place the potatoes and beans on the sheet, drizzle with olive oil, and season with half of the salt and pepper.

• 4

  Roast the vegetables for 20 to 25 minutes, flipping the potatoes halfway through, until the edges are golden and caramelized.

• 5

  While vegetables roast, pat the cod fillets dry with a paper towel and season both sides with garlic powder and the remaining salt and pepper.

• 6

  Heat the ghee in a non-stick skillet over medium-high heat until shimmering.

• 7

  Carefully place the cod in the pan and sear for 3 to 4 minutes per side until the exterior is golden and the fish flakes easily.

• 8

  In a small bowl, whisk together the Greek yogurt, lemon juice, and fresh chopped dill to create the sauce.

• 9

  Plate the pan-seared cod alongside the roasted vegetables and spoon the bright lemon-dill sauce over the fish.