NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

4 oz Sweet potato

3 oz Zucchini

1 tbsp Extra virgin olive oil

0.5 tbsp Ghee

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

1 tbsp Lemon juice

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potatoes into 1/2-inch pieces, then place them on one side of the baking sheet.

• 3

  Toss the sweet potatoes with the extra virgin olive oil, garlic powder, and half of the sea salt.

• 4

  Roast the sweet potatoes for 15 minutes.

• 5

  While potatoes roast, slice the zucchini into half-moons and season the cod fillets with the remaining sea salt, black pepper, and dried oregano.

• 6

  Remove the tray from the oven, add the zucchini to the potato side, and place the cod fillets on the empty side of the sheet.

• 7

  Top each cod fillet with a small dollop of ghee and a drizzle of lemon juice.

• 8

  Return the tray to the oven and bake for 10 to 12 minutes, or until the fish is opaque and flakes easily with a fork.

• 9

  Garnish the entire meal with freshly chopped parsley before serving.