| 10 | 35 | 262 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 30 min | 2 |
| 2 medium potato | Sweet potato (cubed) |
| 1 tsp | Extra virgin olive oil |
| 1 1/2 tsp | Paprika, smoked |
| 1/2 tsp | Oregano, dried |
| 1/2 tsp | Chili powder |
| 1/4 tsp | Cumin |
| 1/4 tsp | Garlic powder |
| 1 dash | Sea Salt |
| 341 gm | Cod |
| 1/4 lemon wedge | Lemon (sliced into wedges) |
1. 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.
2. Combine the smoked paprika, oregano, chili powder, garlic powder, and sea salt in a small bowl. Sprinkle half the seasoning onto the cubed sweet potato and bake for 20 minutes
3. Remove the sweet potato from the oven and transfer it 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.
4. 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 Extra Virgin 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.
| Meat | 1.9 |
| Vegetables | 1.9 |
