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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.
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Prep Time
10
mins
Cook Time
20
mins
Course
Lunch, Main Course, meal prep
Cuisine
British
Servings
2
people
Ingredients
1x
2x
3x
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.
Keyword
fit with fish
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