NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Cod Fillet

150g Sweet Potato

100g Asparagus

2 tbsp Almond Flour

1 tsp Olive Oil

1 large Egg White

1 wedge Lemon

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato, then boil in a pot of water for 12-15 minutes until fork-tender.

• 3

  Pat the cod fillets dry with a paper towel and season lightly with sea salt and black pepper.

• 4

  Place the egg white in one shallow bowl and the almond flour in another bowl.

• 5

  Dip each cod fillet into the egg white, then press into the almond flour until evenly coated on all sides.

• 6

  Place the fish on the prepared baking sheet, drizzle with olive oil, and bake for 12-15 minutes until the crust is golden and fish flakes easily.

• 7

  While the fish bakes, steam the asparagus for about 5 minutes until tender-crisp.

• 8

  Drain the sweet potatoes and mash them until smooth, adding a tablespoon of the cooking water if needed to reach your desired consistency.

• 9

  Serve the crispy cod alongside the sweet potato mash and steamed asparagus with a fresh lemon wedge for squeezing.