Lemony Cod, Mashed Sweet Potatoes, and Wilted Kale

One of the best ways to get quality protein in an anti-inflammatory diet is through fish, like this lemon cod recipe. It’s flaky and delicious, and super simple to make dairy-free.

This entire recipe is an anti-inflammatory meal, as we’ve added soft cinnamon-baked sweet potatoes and wilted kale into a perfect fall anti-inflammatory dinner using seasonal ingredients.

Cod is a really light and delicious fish that isn’t overpowering, but is full of healthy fats and protein. Sweet potatoes’ already high nutrient profile gets elevated with cinnamon. And kale rounds out this anti-inflammatory dinner recipe with a punch of vitamins and fiber in a delicious side dish.

**This recipe is featured in our Fall Anti-Inflammatory Meal Prep Session! 

Ingredients

• 4- 4 oz Cod
• 1 Lemon (juiced and zested)
• 1/4 cup unsalted Butter (organic–or sub in avocado oil for dairy-free)
• 4 Sweet Potatoes (small to medium)
• Cinnamon
• 1 bunch kale
• Salt + Pepper
• 1 tsp Garlic powder
• 1 TBSP avocado oil

Prep + Instructions

1. Preheat the oven to 400 F (204 C).
2. If cod fillets are frozen, thaw them in a bowl of cold water.
3. Cube the sweet potatoes and place them in a large saucepan or Dutch oven. Add water to the pan until they are covered about 1 inch. Turn the cooktop to medium-high heat until the water is simmering. Reduce the heat so that it’s still simmering and let cook for 9-12 minutes.
4. While those are cooking…
5. Pat cod fillets dry with paper towel. Then arrange them on a baking dish lined with foil or a grill mat.
6. Melt 1/8 cup (half) of the butter, the lemon juice and zest in a microwave or on the cooktop, then brush it onto the fillets.
7. Sprinkle salt, pepper, and garlic powder on the fillets, and place in the oven for 12-15 minutes depending on thickness. While those are cooking…
8. Place the kale in a medium to large skillet with 1 TBSP avocado oil on medium heat. Season with salt, pepper, and garlic powder to taste, and stir to coat all the kale.
9. Place a lid on the skillet and let wilt down while finishing the other parts of the meal.
10. When the potatoes are tender, drain and return them to the pot. Mash, and add the remaining butter (1/4 cup) and cinnamon, to taste.
11. Remove the cod from the oven when done and let rest 5 minutes.
12. Remove the kale from heat once wilted.
13. Plate all and serve!

Notes + Make it easier

**Any fish is so much better when it’s fresh vs. frozen, but it can be really hard to find fresh fish in many areas. Frozen is fine, just add a few extra minutes to thaw it in a bowl of cold water before cooking.

**Buy the sweet potatoes already cubed.

**If you don’t mind the stems, buy kale already chopped.

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