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Herb-Crusted Baked Cod with Roasted Sweet Potatoes and Asparagus
Herb-Crusted Baked Cod with Roasted Sweet Potatoes and Asparagus

Herb-Crusted Baked Cod with Roasted Sweet Potatoes and Asparagus
A nutritious and flavorful dinner featuring baked cod with a herb crust, served with roasted sweet potatoes and asparagus.
Herb-Crusted Baked Cod with Roasted Sweet Potatoes and Asparagus

To provide a balanced meal rich in protein and complex carbohydrates, supporting muscle recovery and energy replenishment after training.

Ingredients:
1
Servings
  • 200
    g
     cod fillet
  • 200
    g
     sweet potato
  • 150
    g
     asparagus
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 2
    clove
     garlic
  • 10
    g
     parsley
  • 5
    g
     thyme
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
Preparation Time: 40 minutes
Herb-Crusted Baked Cod with Roasted Sweet Potatoes and Asparagus
Instructions:
  1. Preheat the oven to 200°C.
  2. Peel and cube the sweet potato. Toss with 1 tbsp olive oil, salt, and pepper.
  3. Place sweet potatoes on a baking sheet and roast for 20 minutes.
  4. Meanwhile, mix parsley, thyme, minced garlic, lemon juice, salt, and pepper in a bowl.
  5. Brush cod fillet with remaining olive oil and coat with the herb mixture.
  6. After sweet potatoes have roasted for 20 minutes, add asparagus to the baking sheet.
  7. Place the cod fillet on a separate baking sheet and bake for 15-20 minutes until cooked through.
  8. Serve the baked cod with roasted sweet potatoes and asparagus.
Nutrition Per Serving 570 g Per 100g
Energy 700 kcal 123 kcal
Protein 40 g 7.0 g
Fibre 8 g 1.4 g
Salt 2 g 0.4 g
Sugar 10 g 1.8 g
Carbohydrates 60 g 10.5 g
Fat 30 g 5.3 g
  • 200
    g
     cod fillet
  • 200
    g
     sweet potato
  • 150
    g
     asparagus
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 2
    clove
     garlic
  • 10
    g
     parsley
  • 5
    g
     thyme
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
1
Servings
0

Preheat the oven to 200°C.

Peel and cube the sweet potato. Toss with 1 tbsp olive oil, salt, and pepper.

Place sweet potatoes on a baking sheet and roast for 20 minutes.

Meanwhile, mix parsley, thyme, minced garlic, lemon juice, salt, and pepper in a bowl.

Brush cod fillet with remaining olive oil and coat with the herb mixture.

After sweet potatoes have roasted for 20 minutes, add asparagus to the baking sheet.

Place the cod fillet on a separate baking sheet and bake for 15-20 minutes until cooked through.

Serve the baked cod with roasted sweet potatoes and asparagus.

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