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Roasted Lemon-Herb Cod with Balsamic Sweet Potatoes and Green Beans

Roasted Lemon-Herb Cod with Balsamic Sweet Potatoes and Green Beans

Prep time 15 minutes
Cook time 25 minutes
Ready in 40 minutes
Makes 4 servings


  • 3 tablespoons olive oil
  • 1 tablespoon honey
  • 2 tablespoons balsamic vinegar
  • 2 medium sweet potatoes, cut into 1/2 inch strips
  • 2 cups green beans, trimmed
  • 1/2 cup Panko bread crumbs
  • 1 tablespoon fresh lemon zest
  • 1 tablespoon fresh thyme, chopped
  • 1 1/2 lbs cod fillets, cut into 6 oz portions
  • 1 tablespoon Dijon mustard
  • olive oil spray


1. Preheat oven to 375°F. In a small bowl, combine 2 tablespoons 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. 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 panko 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 panko is browned.


386 calories, 13g fat, 2g saturated fat, 73mg cholesterol, 240mg sodium, 34g carbohydrate, 5g fiber, 12g sugar, 35g protein