Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel 2 large sweet potatoes and cut them into 1/2-inch thick rounds, then pat them dry.

2. 2

   Heat 2 tablespoons of olive oil in a large pan over medium-high heat, add the sweet potato rounds in a single layer, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and cook for 5-7 minutes per side until tender and caramelized.

3. 3

   Pat dry 4 (6 ounce each) cod fillets and season generously on both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

4. 4

   In the same pan, add another 2 tablespoons of olive oil over medium-high heat, then carefully place the seasoned cod fillets in the hot pan and cook for 3-4 minutes per side, until golden brown and cooked through.

5. 5

   Remove the cod and sweet potatoes from the pan, then add 4 tablespoons of unsalted butter, 1/4 cup of fresh sage leaves, and 3 minced garlic cloves to the pan, cooking until fragrant, about 1 minute.

6. 6

   Pour in 1/2 cup of dry white wine and 1/2 cup of vegetable broth, bring the sauce to a simmer, scraping up any browned bits, then stir in the zest of 1 whole lemon and the juice of half a lemon, and continue to cook for 2-3 minutes until slightly reduced.

7. 7

   Arrange the pan-seared sweet potato rounds on plates, top with the pan-seared cod fillets, and generously spoon the sage butter sauce over each serving.

8. 8

   Finish each plate with a sprinkle of 2 tablespoons of fresh chopped parsley.