Baked Cod with Roasted Sweet Potato and Green Beans
430 kcal · 45 g protein · 15 minutes · 1 servings
This healthy and flavorful dish features tender baked cod fillets paired with naturally sweet roasted sweet potatoes and crisp green beans. A touch of lemon zest and olive oil enhances the freshness and richness, making it a balanced and satisfying meal.
430 kcal
45 g protein
15 minutes
Ingredients
- Cod fillet 5 oz
- Sweet potato 1 medium
- Green beans 1 cup
- Olive oil 1 tbsp
- Lemon zest 1 tsp
Method
-
Preheat oven and prepare sweet potato.
Preheat your oven to 425°F (220°C). Wash the sweet potato thoroughly and peel it if you prefer. Cut the sweet potato into 1-inch cubes to ensure even roasting.
Tip: Cutting the sweet potato into uniform pieces helps them cook evenly and faster. -
Roast the sweet potato.
Place the sweet potato cubes on a baking sheet lined with parchment paper. Drizzle half of the olive oil (about 1/2 tbsp) over them and toss to coat evenly. Spread them out in a single layer. Roast in the oven for 15 minutes.
Tip: Make sure the sweet potatoes are spread out and not crowded to get crispy edges. -
Prepare green beans and cod.
While the sweet potatoes start roasting, trim the ends of the green beans and rinse them. Pat dry with a paper towel. Place the cod fillet on a plate and lightly pat it dry with paper towels. Rub the remaining 1/2 tbsp olive oil over the cod and sprinkle with lemon zest and a pinch of salt and pepper.
Tip: Drying the cod helps it bake nicely without steaming. -
Add green beans and cod to the oven.
After the sweet potatoes have roasted for 15 minutes, remove the baking sheet from the oven. Add the green beans to the sheet, drizzle with a little olive oil if desired, and place the cod fillet on a separate part of the baking sheet or on a second lined sheet. Return to the oven and bake everything together for 10 more minutes, or until the cod is opaque and flakes easily with a fork, and the green beans are tender-crisp.
Tip: If your baking sheet is crowded, use two sheets to ensure even cooking. -
Serve.
Carefully remove the baking sheet from the oven. Plate the baked cod alongside the roasted sweet potatoes and green beans. Optionally, garnish with extra lemon zest or a squeeze of fresh lemon juice for extra brightness.
Tip: Serve immediately for the best texture and flavor.
Pro tips
- Use a sharp knife and a stable cutting board to safely cut the sweet potato.
- To check if the cod is done, insert a fork gently; the fish should flake easily and look opaque inside.