Potato Crusted Cod with Turmeric Roasted Sweet Potatoes and Mushrooms
Intentions; Money, Ease, Nutrition, Innovation
For this dish, I took advantage of the pre-seasoned selection at our grocery store’s seafood counter. Normally I pre-season my own proteins, but we got back late from our ski trip over the weekend, and I wanted to minimize my cooking time so I could unpack. I chose to balance the more processed meat with fresh and light veggies, and used my air-fryer to minimize the added fats.
Ingredients
12 oz already breaded/seasoned cod
1 large sweet potato, diced
8 oz sliced baby bella mushrooms
1 T olive oil
1 t turmeric
Salt and pepper to taste
Instructions
Preheat oven to 400F. While it heats, dice sweet potato into bite size pieces.
Toss sweet potato on baking sheet with 1/2 T olive oil, salt and pepper. Bake for 15 minutes.
Pre-heat air fryer to 400F.
After sweet potatoes have baked for 15 minutes, add mushrooms, turmeric, and remaining olive oil. Bake for another 15 minutes.
When air fryer is pre-heated, spray with cooking spray and add fish. Cook for 12-15 minutes, depending on fish thickness (internal temperature should be 155F).
