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A soothing, easy-to-digest dinner featuring baked white fish rich in Omega-3s, paired with a smooth sweet potato puree, perfect for when your meadow needs gentle care during a flare.
Time
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
2 fillet cod (About 4-6 oz each, skinless)
2 tbsp olive oil (Extra virgin olive oil, divided)
1 large sweet potato (Peeled and diced into small cubes)
0.5 cup broth (Chicken or vegetable bone broth, low sodium)
0.5 tsp thyme (Dried thyme)
0.5 tsp salt (To taste)
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking dish with parchment paper.
- 2
Place the peeled and diced sweet potato cubes in a saucepan. Cover with the bone broth and bring to a simmer. Cook until the sweet potatoes are fork-tender and falling apart (about 15-20 minutes).
- 3
While the potatoes cook, pat the cod fillets dry. Place them on the prepared baking sheet. Drizzle 1 tablespoon of olive oil over the fish and sprinkle with half of the salt and the dried thyme.
- 4
Bake the cod for 12-15 minutes, or until it flakes easily with a fork.
- 5
Once the sweet potatoes are fully cooked, drain any remaining liquid (save a tablespoon or two if needed for mashing). Add the remaining 1 tablespoon of olive oil and the rest of the salt to the potatoes.
- 6
Mash the sweet potatoes thoroughly until they form a smooth, lump-free puree. If the puree seems too thick, add a splash of the reserved broth.
- 7
Serve the baked cod immediately over the soothing sweet potato puree.
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