Makes 2 Servings
Macros: 334 cal, fat 4g, carbs 29g, protein 44g, fibre 5g
2 Sweet Potato (medium, cubed)
1/2 tsp Extra Virgin Olive Oil
1 1/2 tsp Smoked Paprika
1/2 tsp Oregano (dried)
1 tsp Chili Powder
1/8 tsp Cumin
1/8 tsp Garlic Powder
1/8 tsp Sea Salt
2 Cod Fillets
1/4 Lemon (sliced into wedges)
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!
Leftovers - Store in the fridge in a sealed container for 2 to 3 days.
Fillet Size - One fillet is equal to 231 grams or 8 ounces.
No Olive Oil - Use avocado oil instead.
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