Easy Baked Cod with Roasted Sweet Potato and Broccoli
A simple, nutritious one-pan meal featuring flaky baked cod, caramelized roasted sweet potatoes, and tender broccoli florets. This healthy, gluten-free dish is packed with flavor and perfect for a quick weeknight dinner.
Ingredients
Ingredients
- 2 oz cod fillets about 6 oz each, skinless
- 1 medium sweet potato peeled and cubed (about 1.5 cups)
- 2 cups broccoli florets cut into bite-sized pieces
- 2 tbsp olive oil divided
- 1 tsp garlic powder
- 1 tsp paprika
- 0.5 tsp salt divided
- 0.25 tsp black pepper freshly ground
- 1 tbsp lemon juice freshly squeezed
- 1 tbsp fresh parsley chopped, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave. Make-Ahead: Chop the sweet potato and broccoli up to 2 days in advance; store in separate containers in the fridge. Substitutions: You can substitute cod with other white fish like haddock or tilapia. For a different vegetable, try cauliflower or Brussels sprouts. Serving Suggestions: Serve with a side of quinoa or a simple green salad for a complete meal.