Gentle Baked Cod with Olive Oil Sweet Potato Puree
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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)
Chef Kay's Tip
Need to swap an ingredient or adapt this for your diet?
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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