Baked Cod with Vegetables

One plate is the amount the calories and protein above are for.

• 6 oz cod
• 1 potato, diced
• 1.5 cups cooked green beans (from about 2.25 cups raw, trimmed)
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1 tbsp olive oil
• 1 tbsp lemon juice

• 12 oz cod
• 2 potato, diced
• 3 cups cooked green beans (from about 2.25 cups raw, trimmed)
• 2 cups cooked spinach (from 20 oz raw, 2 bags)
• 2 tbsp olive oil
• 2 tbsp lemon juice

• 24 oz cod
• 4 potato, diced
• 6 cups cooked green beans (from about 2.25 cups raw, trimmed)
• 4 cups cooked spinach (from 40 oz raw, 4 bags)
• 4 tbsp olive oil
• 4 tbsp lemon juice

• 36 oz cod
• 6 potato, diced
• 9 cups cooked green beans (from about 2.25 cups raw, trimmed)
• 6 cups cooked spinach (from 60 oz raw, 6 bags)
• 6 tbsp olive oil
• 6 tbsp lemon juice

• 48 oz cod
• 8 potato, diced
• 12 cups cooked green beans (from about 2.25 cups raw, trimmed)
• 8 cups cooked spinach (from 80 oz raw, 8 bags)
• 8 tbsp olive oil
• 8 tbsp lemon juice

1. Set the oven to 400°F and line a tray with parchment.
2. Spread the potato and green beans on the tray, toss with the olive oil, and roast on their own 10 minutes, until the potato edges begin to soften.

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3. Lay the cod alongside, season with the lemon juice and salt, and roast 12 to 15 minutes, until the cod flakes easily and reaches 145°F in the thickest part.

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4. While the fish roasts, wilt the spinach in a dry pan over medium heat, 2 to 3 minutes, until just tender.

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5. Plate the cod with the roasted vegetables and spinach and serve hot.

• Calories496
• Protein44g
• Carbs49g
• Fat14g
• Fiber11g
• Sodium136mg

• Eating Well
• Joint Comfort
• Inflammation

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