Ingredients
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3 tbsp olive oil
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1 tbsp honey
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2 tbsp balsamic vinegar
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2 medium sweet potatoes, cut into 1/2 inch strips
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2 cups green beans, trimmed
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1 1/2 lbs cod fillet, cut into 6 oz portions
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1 tbsp Dijon mustard
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1/2 cup panko bread crumbs
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1 tbsp fresh lemon zest (1 lemon)
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1 tsp fresh thyme, chopped
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olive oil spray
Steps
1
Step 1 Preheat oven to 375°F. In a small bowl, combine 2 tbsp olive oil, honey and balsamic vinegar. In a large bowl, toss the sweet potatoes with half the honey mixture. Place on a foil-lined baking sheet and bake for 20 min. Toss the green beans with the remaining honey mixture and set aside.
2
2 While vegetables are roasting, combine breadcrumbs, lemon zest and thyme in a small bowl. Season fish lightly with salt (in moderation) and pepper. Add the remaining 1 tbsp oil to a large, non-stick skillet over medium high heat and sear fish for 4 min. Flip, remove from heat and brush with mustard. Sprinkle the crumbs on top of the filets. Spray with olive oil spray.
3
Remove sweet potatoes from oven and push to one side of baking sheet; Add fish fillets and green beans and roast for an additional 10 min., or until fish flakes and crumbs are browned.
