NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 medium Sweet potato

1 cup Red cabbage

1 cup Zucchini

1 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes. Toss with 1 teaspoon of the olive oil and a pinch of sea salt.

• 3

  Spread the sweet potatoes on the baking sheet and roast for 20-25 minutes until tender and caramelized.

• 4

  While potatoes roast, thinly shred the red cabbage and slice the zucchini into half-moons.

• 5

  Pat the cod fillets dry with a paper towel and season both sides with garlic powder, oregano, sea salt, and black pepper.

• 6

  Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat. Sear the cod for 3-4 minutes per side until opaque and flaky.

• 7

  Remove the fish from the pan and set aside. Add the remaining teaspoon of olive oil to the same pan.

• 8

  Sauté the shredded cabbage and zucchini for 5 minutes until tender-crisp. Finish with a squeeze of fresh lemon juice.

• 9

  Plate the pan-seared cod alongside the roasted sweet potatoes and sautéed vegetables.