One Pan Cod and Sweet Potato
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Ingredients
- 2 Sweet Potato (medium, cubed)
- 1 tsp Extra Virgin Olive Oil
- 1 1/2 tsps Smoked Paprika
- 1/2 tsp Oregano (dried)
- 1 tsp Chili Powder
- 1/4 tsp Cumin
- 1/4 tsp Garlic Powder
- 1/8 tsp sea salt
- 2 Cod Fillet
- 1/4 Lemon (sliced into wedges)
Ingredients
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Instructions
- Preheat the oven to 400ºF (204ºC) and line a baking sheet with foil. Toss the cubed sweet potato with extra virgin olive oil and transfer to the baking sheet.
- Combine the smoked paprika, oregano, chili powder, garlic powder and sea salt to a small bowl. Sprinkle half the seasoning onto the cubed sweet potato and bake for 20 minutes.
- Remove the sweet potato from the oven and transfer to one side of the sheet to make room for the cod. Place the cod fillet on the sheet and sprinkle the remaining spice mixture on top. Bake for 8 to 10 minutes or until the cod is flaky and cooked through.
- Divide the sweet potato and cod between plates. Serve with a lemon wedge and enjoy!
Recipe Notes
Cod Fillets
Use cod fillets that are approximately 230 grams or 8 ounces in size.
No Extra Virgin Olive Oil
Use avocado oil instead.
Leftovers
Store in the fridge in a sealed container for 2 to 3 days.
More Veggies
Serve with a side salad or extra veggies of your choice.
No Cod
Use another type of fish such as haddock, salmon or tilapia
10 ingredients ·35 minutes
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Dr. Stacey Sanchez
With over 25 years in the Health and Wellness industry and extensive education in Naturopathic Medicine, Nutrition and Health Coaching, Dr Sanchez successfully created personalized solutions for patients and clients who want to optimize their overall health goals.
