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–+ servings

Tomato Basil Cod Sweet Potato Family-Style Bake

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Gather your family around for a delightful bake that combines tender cod with the wholesome goodness of sweet potatoes! This Tomato Basil Cod Sweet Potato Family-Style Bake is complemented by vibrant lettuce and crisp green beans, adding both color and crunch to the dish. Feel free to experiment with your favorite herbs or even add a touch of spice if you like things a bit fiery. It's all about bringing love and flavor to the table!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6
Course: Friends’ Night Dinner
Cuisine: Global
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 600 g cod fillets, skinless
  • 800 g sweet potatoes, peeled and diced
  • 200 g green beans, trimmed
  • 150 g lettuce, shredded
  • 240 ml vegetable broth
  • 400 g diced tomatoes (canned)
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 tsp dried basil
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil
  • 1 tbsp fresh cilantro, chopped
  • 1 tbsp sesame seeds
  • Fresh lemon wedges for serving optional
  • Chopped parsley for garnish optional

Equipment

  • Baking dish (3-liter capacity)
  • Chef's knife
  • Heatproof mixing bowl
  • Wooden spoon
  • Blender or food processor

Method
 

  1. Preheat your oven to 200°C (395°F).
  2. In a mixing bowl, combine the diced sweet potatoes with olive oil, salt, and pepper. Toss well to coat. Spread them evenly in the baking dish and bake for 15 minutes.
  3. In the same bowl, sauté the diced onion and minced garlic for about 5 minutes until soft and translucent. Add the diced tomatoes and dried basil, and cook for an additional 5 minutes on medium heat.
  4. After 15 minutes, remove the baking dish from the oven. Layer the cod fillets on top of the sweet potatoes, and pour the tomato mixture evenly over the fish.
  5. Add the green beans on top of everything, and pour the vegetable broth around the edges of the dish.
  6. Return the dish to the oven and bake for an additional 20 minutes, or until the cod is flaky and cooked through (internal temperature should reach 63°C or 145°F).
  7. Once done, let rest for 5 minutes. Serve with shredded lettuce, sprinkled with fresh cilantro and sesame seeds.

Nutrition

Calories: 450kcalCarbohydrates: 36gProtein: 35gFat: 15gSodium: 680mgPotassium: 750mgFiber: 7gSugar: 5gVitamin A: 18000IUVitamin C: 15mgCalcium: 90mgIron: 2.5mg

Notes

Feel free to substitute cod with other fish like haddock or tilapia.
If sweet potatoes aren’t your favorite, feel free to use regular potatoes or even carrots.
This bake is very versatile, so use any leftover veggies you have!
For storing, keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the texture, or enjoy it cold in a salad! Happy cooking!

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