5 Servings 40 min Cook
10 Cup, diced Red Potatoes
1 3/4 Lb Broccoli
1 Dash Salt
1 Dash Pepper
32 Oz Cod
1 Tbsp Olive Oil
1 Tbsp Paprika
Set oven to 400 degrees F.
Prep the vegetables by chopping the potatoes and broccoli into chunks.
Place the vegetables on a nonstick baking sheet (or parchment paper/aluminum foil) and spray with olive oil.
Add a few pinches of sea salt and pepper and mix the veggies together using your hands to ensure each piece is coated.
Roast the veggies in the oven for about 25 minutes, until the potatoes have softened and the edges of the broccoli have turned brown.
While the veggies are roasting, prepare the cod.
Rub the cod with olive oil, smoked paprika, sea salt, pepper, and a pinch of cayenne pepper.
Place the cod on a nonstick baking sheet and bake in the oven for 18 to 20 minutes; ensuring the cod flesh has turned white.
Prepare the meal by adding a portion of roasted vegetables to a container and then a few pieces of cod fillet.