Seared Lemon Herb Cod with Roasted Sweet Potato Medley

Ingredients

• 4 6-oz cod fillets, wild-caught
• 3 medium sweet potatoes, diced
• 2 cups brussels sprouts, halved
• 2 medium zucchini, diced
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Dice sweet potatoes, brussels sprouts, and zucchini and toss with 1 tbsp olive oil, salt, and pepper. Spread onto a baking sheet and roast for 25-30 minutes, stirring halfway, until vegetables are tender and lightly caramelized.

2. 2

   In a small bowl, combine lemon juice, oregano, thyme, garlic powder, salt, and pepper. Pat cod fillets dry and season both sides with the lemon-herb mixture.