Baked Cod with Sweet Potato and Green Beans

Ingredients

• Cod fillet 5 oz
• Sweet potato 1 large
• Green beans 1.5 cups
• Olive oil 1 tbsp
• Salt to taste
• Black pepper to taste
• Optional: lemon wedges 1 serving

Method

1. Preheat the oven. Set your oven to 400°F (200°C) and allow it to fully preheat while you prepare the ingredients. This ensures even cooking.
   Tip: Preheating the oven is important for roasting the sweet potato properly.
2. Prepare the sweet potato. Peel the sweet potato and cut it into evenly sized cubes, about 1-inch pieces. This helps them cook evenly and become tender.
   Tip: Try to cut the pieces uniformly so they roast evenly.
3. Season and roast the sweet potato. Place the sweet potato cubes on a baking sheet lined with parchment paper or lightly greased. Drizzle half the olive oil over them and sprinkle lightly with salt and pepper. Toss to coat evenly. Roast in the oven for 25-30 minutes, turning halfway through, until golden and tender.
   Tip: Use a spatula to turn the sweet potato cubes halfway through roasting for even browning.
4. Prepare the cod fillet. While the sweet potatoes roast, pat the cod fillet dry with paper towels. This helps the fish brown nicely. Brush or drizzle the remaining olive oil over the fish and season both sides with salt and pepper.
   Tip: Drying the fish prevents it from steaming and helps it bake with a better texture.
5. Bake the cod. When the sweet potatoes have about 10 minutes left, place the cod fillet on a separate baking tray or on the same tray if there's space. Bake for about 10-12 minutes, or until the fish is opaque and flakes easily with a fork.
   Tip: Check the fish at 10 minutes to avoid overcooking.
6. Steam the green beans. While the cod bakes, steam the trimmed green beans until tender but still crisp, about 5-7 minutes. You can use a steamer basket over boiling water or microwave them in a covered dish with a splash of water.
   Tip: Do not overcook the beans; they should remain bright green and slightly crisp.
7. Plate and serve. Arrange the roasted sweet potatoes and steamed green beans on your plate. Place the baked cod fillet on top or beside the vegetables. Optionally, garnish with lemon wedges for a fresh burst of flavor.
   Tip: Squeezing lemon juice over the cod just before eating brightens the flavors.

Pro tips

• To speed up sweet potato cooking, cut them into smaller cubes but be mindful of cooking time to avoid burning.
• Use a kitchen thermometer to check fish doneness; it should reach 145°F (63°C) internally.