NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 medium Sweet potato

1 cup Zucchini

1 cup Yellow squash

1 tbsp Extra virgin olive oil

1 clove Garlic

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Peel the sweet potato and dice it into small 1/2-inch cubes; slice the zucchini and yellow squash into 1/4-inch thick half-moons.

• 3

  Place the sweet potato cubes on the baking sheet, toss with half of the olive oil, half the sea salt, and half the black pepper, then roast for 15 minutes.

• 4

  Remove the sheet from the oven, push the potatoes to one side, and place the cod fillets and sliced squash in the remaining space.

• 5

  In a small bowl, whisk together the remaining olive oil, minced garlic, juice from the lemon, and dried oregano, then drizzle this mixture evenly over the cod and vegetables.

• 6

  Return the pan to the oven and roast for an additional 12-15 minutes until the cod is opaque and flakes easily with a fork.