NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 medium Sweet potato

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes. Chop the broccoli into bite-sized florets and slice the bell pepper into strips.

• 3

  Place the sweet potato cubes on the baking sheet, drizzle with half of the olive oil, and sprinkle with a pinch of salt and pepper. Toss to coat and roast for 15 minutes.

• 4

  While the potatoes roast, pat the cod fillets dry with a paper towel. In a small bowl, whisk together the remaining olive oil, lemon juice, garlic powder, oregano, salt, and pepper.

• 5

  Remove the baking sheet from the oven. Move the potatoes to one side and add the broccoli and bell peppers. Place the cod fillets on the sheet.

• 6

  Brush the lemon-herb mixture over the cod and drizzle any remaining over the broccoli and peppers.

• 7

  Return the pan to the oven and bake for another 12-15 minutes, or until the cod is opaque and flakes easily with a fork and the vegetables are tender.

• 8

  Serve immediately, ensuring a balanced plate of protein and colorful roasted vegetables.