Ingredients

• 300g cod fillets (2 fillets)
• 200g sweet potato, cubed
• 200g canned chickpeas, drained and rinsed
• 1 red bell pepper, chopped
• 150g cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 2 cloves garlic, minced
• 30ml extra virgin olive oil
• 1 lemon
• 1 tsp dried oregano
• Fresh parsley, for garnish
• Salt and black pepper to taste

Instructions

1. Preheat your oven to 200°C. On a large baking sheet, toss the cubed sweet potato, chopped bell pepper, sliced red onion, and chickpeas with half of the olive oil (15ml), dried oregano, salt, and pepper.
2. Roast the vegetables for 15 minutes until they begin to soften.
3. While the vegetables are roasting, pat the cod fillets dry with a paper towel. In a small bowl, mix the remaining olive oil (15ml), minced garlic, and the juice of half a lemon.
4. Remove the baking sheet from the oven. Gently stir in the halved cherry tomatoes. Create space among the vegetables and place the cod fillets on the sheet.
5. Brush the cod fillets with the garlic-lemon oil mixture and season with a little more salt and pepper.
6. Return the pan to the oven and bake for an additional 10-12 minutes, or until the cod is opaque and flakes easily with a fork.
7. Garnish with freshly chopped parsley and serve immediately with wedges from the remaining half of the lemon.

Tips & Substitutions

• Swap the fish: You can use haddock, tilapia, or halibut instead of cod for a similar texture.
• Boost the greens: Add spinach or kale in the last 5 minutes of baking for extra nutrients and color.
• Make it meal-prep friendly: Divide portions into containers — this dish reheats beautifully for quick lunches.

Nutrition

Approximate total for the full recipe:

• Calories: 1030
• Fat: 30g
• Carbohydrates: 105g
• Fiber: 28g
• Protein: 77g