NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod fillet

1 medium Sweet potato

10 medium Asparagus spears

1 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.5 whole Lemon

PREPARATION

• 1

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

• 2

  Wash and peel the sweet potato, then dice it into uniform 1/2-inch cubes to ensure even roasting.

• 3

  Place the sweet potato cubes on the baking sheet and toss with 0.5 tablespoon of olive oil, half of the sea salt, and all of the garlic powder.

• 4

  Spread the potatoes in a single layer and roast in the oven for 15 minutes.

• 5

  While the potatoes roast, snap off the woody ends of the asparagus and pat the cod fillet dry with a paper towel.

• 6

  Remove the baking sheet from the oven and slide the sweet potatoes to one side to make room for the fish and vegetables.

• 7

  Place the cod fillet and asparagus spears on the empty side of the pan.

• 8

  Drizzle the remaining 0.5 tablespoon of olive oil over the fish and asparagus, then season everything with the remaining salt, black pepper, and dried oregano.

• 9

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

• 10

  Remove from the oven and immediately squeeze the fresh lemon juice over the fish and asparagus before serving.