NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod fillet

1 medium Sweet potato

1 cup Asparagus

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

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  Peel the sweet potato and dice it into uniform 1/2-inch cubes for even cooking.

• 3

  In a bowl, toss the sweet potato cubes with 0.5 tbsp of olive oil, 0.25 tsp of sea salt, and the garlic powder.

• 4

  Spread the sweet potatoes on the baking sheet and roast for 15 minutes.

• 5

  While the potatoes roast, trim the woody ends off the asparagus spears.

• 6

  Remove the baking sheet, add the asparagus, and toss with the potatoes; roast for another 10 minutes until the vegetables are tender.

• 7

  Pat the cod fillet dry with a paper towel and season both sides with the remaining sea salt, black pepper, and dried oregano.

• 8

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

• 9

  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.

• 10

  Drizzle the fresh lemon juice over the cod and serve immediately alongside the roasted vegetables.