Olive oil promotes the uptake of beta-carotene from the sweet potatoes and kale.
SERVES 2
Ingredients
2 large sweet potatoes (250g/9oz each), skin-on, cut into wedges
2 tbsp olive oil
1 tsp paprika
160g (53/4oz) cauliflower, broken into smaller florets
160g (53/4oz) green beans, cut into thirds
160g (53/4oz) shredded kale
2 cod loins (about 170g/6oz each)
freshly ground black pepper
1 Preheat the oven to 220°C (425°F/Gas 7). Coat the sweet potato wedges with 11/2 tablespoons of oil and the paprika and roast in a non-stick dish for 30 minutes.
2 Preheat the grill to high and bring a large pan of water to the boil. Steam the vegetables above this water adding in 2-minute intervals: first, the cauliflower, then the green beans, and finally the kale for the final 2 minutes.
3 While the veg are steaming, pat the cod dry, coat in the remaining oil, season with black pepper, and grill for 5–6 minutes. Serve the cod and wedges on warmed plates with the steamed vegetables.
NUTRITION PER SERVING Calories 513 Total fat 14.9g Saturated fat 2.4g Carbohydrates 60.4g Dietary fibre 16g Sugars 19.5g Protein 39.4g Salt 0.7g