Supports: Energy restoration + gentle protein intake + steady carbohydrate replenishment

Serves: 1

Total Time: 25 minutes

• Small baking sheet

• Mixing bowl

• Knife and cutting board

• 4 oz cod fillet

• 1 cup cubed baby potatoes

• 1 tbsp olive oil

• 1 garlic clove, minced

• ¼ tsp sea salt

• Lemon wedge

1. Preheat oven to 400°F.
2. In a small bowl, toss cubed baby potatoes with ½ tablespoon olive oil and a pinch of sea salt.
3. Spread potatoes evenly on a small baking sheet.
4. Roast for 15 minutes until they begin to soften and lightly brown.
5. Remove the pan from the oven and place the cod fillet beside the potatoes.
6. Drizzle the cod with the remaining olive oil and sprinkle with minced garlic and remaining salt.
7. Return the pan to the oven and roast an additional 10 minutes.
8. Texture cue: The cod should appear opaque and flake easily with a fork, while the potatoes should be tender inside with lightly crisp edges.
9. Serve with a squeeze of fresh lemon over the cod and potatoes.