Easy Baked Cod with Roasted Sweet Potato and Broccoli
A simple, one-pan meal featuring flaky, herb-seasoned cod baked alongside tender roasted sweet potatoes and broccoli. This dish is a perfect balance of lean protein and nutrient-rich vegetables, ready in under 45 minutes.
Ingredients
Ingredients
- 1.5 lb cod fillets about 4 fillets, pat dry
- 1 lb sweet potato peeled and cut into 1-inch cubes
- 1 head broccoli cut into florets
- 3 tbsp olive oil divided
- 1 tsp dried oregano
- 1 tsp garlic powder
- 0.5 tsp paprika
- 1 tsp salt divided, or to taste
- 0.5 tsp black pepper freshly ground
- 1 whole lemon cut into wedges for serving
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave. Make-Ahead: Chop the sweet potato and broccoli and store in a sealed container in the fridge for up to 2 days. The seasoning mix can also be prepared in advance. Variations: Substitute cod with other firm white fish like haddock or halibut. Add a sprinkle of grated Parmesan cheese to the vegetables for the last 5 minutes of roasting. For extra flavor, add a pinch of red pepper flakes to the seasoning paste.