Careme

Ingredients

• Pacific Cod Fillet Wild Caught (sustainably sourced), 1 lb 1 lb (2 portions) $9.99
• Sweet Potato 1 large sweet potato (about 1 lb), peeled and cut into chunks $1.29/lb
• Kroger® Fresh Trimmed Green Beans Bag, 12 oz 12 oz green beans, trimmed $3.49
• Organic Garlic 2 cloves, minced/grated $3.19
• Organic Ginger Root (optional twist) 1 tsp grated (optional) $3.29/lb
• Pantry: olive oil 2 1/2 tbsp, divided
• Pantry: butter or Greek yogurt (for mash) 1 tbsp butter or 2 tbsp yogurt
• Pantry: lemon (or bottled lemon juice) 1 lemon (zest + 2 tbsp juice) or 2 tbsp bottled juice
• Pantry: salt & black pepper to taste
• Pantry: dried oregano or parsley (optional) 1/2 tsp

Instructions

1. Prep: Heat oven to 425°F. Bring a small pot of salted water to a boil for the sweet potato.
2. Cook sweet potato: Add 1 lb sweet potato chunks to boiling water and cook until very tender, 10–12 minutes. Drain well and return to pot.
3. Mash: Mash the cooked sweet potato with 1 tbsp butter (or 2 tbsp Greek yogurt), 1 tbsp olive oil, 1/2 tsp salt, and black pepper to taste. Cover to keep warm.
4. Prep cod: Pat dry 1 lb cod. Place on a foil-lined sheet pan. Rub with 1 tbsp olive oil, 1 clove minced garlic, 1/2 tsp salt, black pepper, optional 1/2 tsp oregano, plus lemon zest and 2 tbsp lemon juice.
5. Bake: Bake cod at 425°F until it flakes easily, about 10–14 minutes depending on thickness.
6. Sauté green beans (stove): While cod bakes, heat 1/2 tbsp olive oil in a skillet over medium-high. Add 12 oz trimmed green beans and a pinch of salt; cook 4–6 minutes, tossing, until crisp-tender and blistered in spots. Add remaining 1 clove garlic (and optional 1 tsp grated ginger) and cook 30 seconds. Finish with a squeeze of lemon and black pepper.
7. Serve: Plate baked cod with mashed sweet potato and garlicky green beans. Repeat: spoon any lemony pan juices from the cod over everything.