Ingredients
Equipment
Method
- Preheat your oven to 200°C (400°F).
- In a mixing bowl, combine the halved baby potatoes with 2 tablespoons of olive oil, minced garlic, smoked paprika, salt, and pepper. Toss well to ensure they are evenly coated.
- Spread the seasoned potatoes on a baking tray and roast in the preheated oven for 20 minutes, or until golden and fork-tender, stirring halfway through.
- While the potatoes are roasting, bring a pot of salted water to a boil and blanch the green beans for 3-4 minutes until bright green and crisp-tender. Drain and set aside.
- In a skillet over medium heat, add the remaining 2 tablespoons of olive oil. Season the cod fillets with salt and pepper, and cook for about 4-5 minutes per side or until the fish is opaque and flakes easily with a fork.
- Once everything is cooked, assemble the bowls by placing a base of roasted potatoes, adding the cooked cod, blanched green beans, and diced beets.
- Top with a spoonful of yogurt and garnish with fresh parsley. Serve with lemon wedges on the side if desired.
- Enjoy your vibrant Garlic Paprika Cod Potatoes Bowl!
Nutrition
Notes
Feel free to swap out the cod for another white fish or even chicken if you're looking for variety!
The yogurt can be replaced with a dairy-free alternative if preferred.
Consider adding extra vegetables like spinach or bell peppers for additional nutrients and flavors.
Leftovers can be stored in an airtight container in the fridge for up to 2 days, and gently reheated on the stove or in the microwave for a quick meal.
Enjoy experimenting with this bowl to make it your own!
The yogurt can be replaced with a dairy-free alternative if preferred.
Consider adding extra vegetables like spinach or bell peppers for additional nutrients and flavors.
Leftovers can be stored in an airtight container in the fridge for up to 2 days, and gently reheated on the stove or in the microwave for a quick meal.
Enjoy experimenting with this bowl to make it your own!