Tangy Baked Cod with Sweet Potato Wedges

Name: Tangy Baked Cod with Sweet Potato Wedges
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Cuisine: American
Ingredients: 1 sweet potato (large, scrubbed and cut into 1/2-inch wedges); 1 tablespoon olive oil; 0.5 teaspoon paprika; 0.5 teaspoon salt; 1 pound cod fillets (fresh or thawed); 0.25 cup mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon fresh lemon juice; 1 clove garlic (minced); 0.125 teaspoon black pepper; 1 tablespoon fresh parsley (chopped, for garnish)

Flaky cod fillets baked to perfection with a bright, tangy sauce, complemented by oven-roasted sweet potato wedges for a light yet satisfying and quick meal.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 3
Cuisine: American
Difficulty: Easy
Cost: $4.62/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Pescatarian
High-Protein

Ingredients

1 sweet potato (large, scrubbed and cut into 1/2-inch wedges)
1 tablespoon olive oil
0.5 teaspoon paprika
0.5 teaspoon salt
1 pound cod fillets (fresh or thawed)
0.25 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 clove garlic (minced)
0.125 teaspoon black pepper
1 tablespoon fresh parsley (chopped, for garnish)

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a medium bowl, toss sweet potato wedges with 1 tablespoon olive oil, 1/2 teaspoon paprika, and 1/4 teaspoon salt. Spread in a single layer on one half of the prepared baking sheet.
Roast the sweet potatoes for 10 minutes.
While potatoes roast, prepare the cod: Pat cod fillets dry with paper towels. In a small bowl, whisk together mayonnaise, Dijon mustard, fresh lemon juice, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
After 10 minutes of sweet potato roasting, carefully move the potatoes to one side. Place cod fillets on the other half of the baking sheet. Spread the mayonnaise mixture evenly over the top of each cod fillet.
Return the baking sheet to the oven and bake for another 10-12 minutes, or until the cod is opaque and flakes easily with a fork, and the sweet potatoes are tender.
Garnish with chopped fresh parsley before serving. You could also serve freshly baked cookies on this night for dessert.

Notes

Ensure cod is fully thawed for even cooking. For extra crispiness on the sweet potatoes, you can give them a toss halfway through roasting.

Nutrition (per serving)

Calories: 520
Protein: 35 g
Carbohydrates: 40 g
Fat: 25 g
Fiber: 6 g
Sodium: 750 mg
Saturated Fat: 3 g
Sugar: 12 g
Cholesterol: 60 mg