NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 medium Sweet potato

2 cups Fresh spinach

1 tbsp Extra virgin olive oil

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 wedge Lemon

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into uniform 1/2-inch cubes.

• 3

  In a small bowl, toss the sweet potato cubes with 0.5 tablespoon of olive oil, the dried oregano, and half of the sea salt and black pepper.

• 4

  Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

• 5

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

• 6

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

• 7

  Place the cod in the skillet and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

• 8

  Remove the fish from the pan and set aside. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

• 9

  Add the fresh spinach to the skillet and toss for 1-2 minutes until just wilted.

• 10

  Plate the roasted sweet potatoes and sautéed spinach alongside the fish, finishing with a fresh squeeze of lemon over the cod.