Baked Cod with Sweet Potato Mash and Steamed Green Beans

Ingredients

• cod fillet 170 g
• sweet potatoes 250 g
• green beans 120 g
• olive oil 15 ml
• garlic powder 2 g

Method

1. Preheat the oven. Set your oven to 400°F (200°C) to preheat while you prepare the ingredients. This ensures the cod will bake evenly.
   Tip: Preheating the oven before placing the fish inside helps achieve a tender texture.
2. Prepare the sweet potatoes. Peel the sweet potatoes and cut them into evenly sized chunks to cook evenly. Place them in a pot and cover with cold water.
   Tip: Cutting the potatoes into similar sizes helps them cook uniformly.
3. Cook the sweet potatoes. Bring the pot of sweet potatoes to a boil over high heat. Once boiling, reduce heat to medium and simmer until tender when pierced with a fork, about 15 minutes.
   Tip: Test tenderness by poking with a fork; it should slide in easily.
4. Prepare the cod fillet. While the sweet potatoes cook, place the cod fillet on a baking tray lined with parchment paper. Drizzle 10 ml of olive oil over the fish and sprinkle the garlic powder evenly on top.
   Tip: Pat the fish dry with paper towels before seasoning to help the oil and spices stick better.
5. Bake the cod. Place the baking tray with the cod into the preheated oven. Bake for 12-15 minutes or until the fish is opaque and flakes easily with a fork.
   Tip: Avoid overcooking to keep the fish moist and tender.
6. Steam the green beans. While the cod bakes, steam the green beans. Place them in a steamer basket over boiling water, cover, and steam for 5-7 minutes until crisp-tender.
   Tip: Do not over-steam; green beans should remain bright green and slightly firm.
7. Mash the sweet potatoes. Drain the cooked sweet potatoes and return them to the pot. Add the remaining 5 ml of olive oil and mash until smooth. Season with salt and pepper to taste.
   Tip: Add a splash of warm water or milk if you prefer a creamier texture.
8. Plate and serve. Arrange the baked cod fillet on a plate alongside the sweet potato mash and steamed green beans. Serve immediately for best flavor and texture.
   Tip: Garnish with fresh herbs like parsley or a lemon wedge if desired.

Pro tips

• Use a meat thermometer to check that the cod reaches an internal temperature of 145°F (63°C) for safe consumption.
• To save time, start steaming the green beans when the sweet potatoes have about 7 minutes left to cook.