NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 medium Russet potato

1 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

1 tsp Garlic powder

0.5 whole Lemon

1 cup Asparagus spears

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Scrub the potato and dice into 1/2-inch cubes, then toss in a bowl with 0.5 tbsp olive oil, 0.25 tsp salt, and 0.5 tsp garlic powder.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 15 minutes.

• 4

  While potatoes roast, pat the cod dry and season both sides with the remaining olive oil, oregano, garlic powder, salt, and pepper.

• 5

  Remove the tray from the oven, slide potatoes to one side, and place the cod and trimmed asparagus on the other side.

• 6

  Return to the oven and bake for 12 to 15 minutes until the fish flakes easily with a fork and the potatoes are golden.

• 7

  Finish with a bright squeeze of fresh lemon juice and a sprinkle of chopped parsley before serving.