Baked Cod with Sweet Potato and Roasted Asparagus
Delicate baked Atlantic cod fillet with a squeeze of fresh lemon, served alongside a baked sweet potato and roasted asparagus spears. A light, nutrient-dense dinner.
Baked Cod with Sweet Potato and Roasted Asparagus is a dinner recipe ready in about 30 minutes. Each serving has approximately 628 kcal, 46g protein, 53g carbs, 28g fat. It fits a high-protein diet.
Preheat the oven to 400°F (200°C).
If the sweet potato is not already baked, wash, prick with a fork, and bake for 45-50 minutes until tender.
Pat the cod fillet dry and place on a baking sheet lined with parchment paper.
Trim the asparagus spears and toss with half of the olive oil, salt, and pepper.
Arrange asparagus on the baking sheet next to the cod.
Brush the remaining olive oil over the cod and season with salt and pepper.
Bake for 12-15 minutes until the cod is opaque and flakes easily with a fork.
Squeeze fresh lemon juice over the cod just before serving.
Serve the baked cod and roasted asparagus alongside the sweet potato.
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