NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 medium Russet potato

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Arrowroot powder

1 cup Frozen peas

0.5 whole Lemon

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper.

• 2

  Slice the russet potato into half-inch thick wedges and pat them very dry with a paper towel to ensure crispness.

• 3

  Toss the potato wedges with 0.5 tablespoons of olive oil and a pinch of salt and pepper, then roast for 25 minutes until golden brown.

• 4

  While potatoes roast, pat the cod fillet dry with paper towels and season both sides with the remaining salt and pepper.

• 5

  Dredge the seasoned cod in arrowroot powder, shaking off any excess to create a light and clean coating.

• 6

  Heat the remaining 0.5 tablespoons of olive oil in a non-stick skillet over medium-high heat.

• 7

  Sear the cod for 3 to 4 minutes per side until the crust is golden and the fish flakes easily with a fork.

• 8

  Steam the frozen peas in a small saucepan with a tablespoon of water for 3 minutes until bright green.

• 9

  Plate the crispy cod with the potato wedges and peas, finishing the dish with a bright squeeze of fresh lemon.