By michelle s
Preheat the oven to 200°C (392°F).
Peel and dice the sweet potato into small chunks for faster cooking.
Place the sweet potato in a pot of boiling salted water. Cook for 15-20 minutes until tender.
While the sweet potato is cooking, prepare the cod fillet. Pat it dry with a paper towel, then season both sides with salt and pepper.
Place the cod fillet on a baking tray lined with baking paper. Drizzle with 1 tsp of olive oil and squeeze half a lemon over it.
Bake the cod fillet in the preheated oven for 10-12 minutes until it is opaque and flakes easily with a fork.
Trim the ends of the green beans and add them to a second pot of boiling salted water. Cook for 4-5 minutes until tender-crisp.
Drain the sweet potatoes and return them to the pot. Add 1 tsp of butter, a pinch of salt, and a squeeze of lemon juice. Mash until smooth and creamy.
Drain the green beans and toss them with a little salt, pepper, and a squeeze of lemon juice.
To serve, place a portion of sweet potato mash on the plate, topped with the baked cod fillet, and arrange the green beans on the side.
Garnish with a wedge of lemon on the side for additional seasoning as desired.
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By michelle s
This Main Course Seafood Vegetarian Option Healthy recipe is ready in 45 minutes and features cod fillet, sweet potato, green beans and other delicious ingredients. Contains 370 calories total.
Preheat the oven to 200°C (392°F).
Peel and dice the sweet potato into small chunks for faster cooking.
Place the sweet potato in a pot of boiling salted water. Cook for 15-20 minutes until tender.
While the sweet potato is cooking, prepare the cod fillet. Pat it dry with a paper towel, then season both sides with salt and pepper.
Place the cod fillet on a baking tray lined with baking paper. Drizzle with 1 tsp of olive oil and squeeze half a lemon over it.
Bake the cod fillet in the preheated oven for 10-12 minutes until it is opaque and flakes easily with a fork.
Trim the ends of the green beans and add them to a second pot of boiling salted water. Cook for 4-5 minutes until tender-crisp.
Drain the sweet potatoes and return them to the pot. Add 1 tsp of butter, a pinch of salt, and a squeeze of lemon juice. Mash until smooth and creamy.
Drain the green beans and toss them with a little salt, pepper, and a squeeze of lemon juice.
To serve, place a portion of sweet potato mash on the plate, topped with the baked cod fillet, and arrange the green beans on the side.
Garnish with a wedge of lemon on the side for additional seasoning as desired.
Calories per Serving: 370
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