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Baked Cod with Roasted Sweet Potatoes and Crispy Kale
Baked Cod with Roasted Sweet Potatoes and Crispy Kale
Baking fish takes away the hassle associated with frying in a pan, like the possibility of it breaking, and it frees up more space on the stove top.
Ingredients
- 2 cod loins
- 2 sweet potatoes cut into 1cm thick discs
- 1 bag curly kale
- 1 garlic clove finely chopped
- few sprigs thyme
- 1 lemon sliced into discs
- 6 cherry tomatoes halved
- 1 tsp balsamic vinegar
Instructions
- Pre-heat your oven to 180°c. Line a baking tray with non-stick baking paper.
- Lay the cod on 2 slices of lemon and season with a little cracked black pepper. Lay another slice of lemon on top of each cod loin.
- Around the loins, arrange the sweet potato discs, garlic, thyme sprigs, cherry tomatoes and balsamic vinegar and drizzle with olive oil.
- Bake in the oven for 12-15 minutes, checking when the cod is cooked.
- Add 2 big handfuls of raw kale in the oven on a separate tray and bake for 3-4 minutes or until crispy.
- Arrange the fish and vegetables onto a plate and scatter with the crispy kale to serve.
Notes
Cod is an excellent source of protein, which promotes growth and recovery of muscles. It also contains amino acids, zinc and selenium.
Tried this recipe?Let us know how it was!
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