Garlic-Herb Roasted Cod with Sweet Potato Mash & Wilted Greens

Preheat oven to 400°F (200°C).

Peel and dice the sweet potato into 1-inch cubes. Place in a medium pot, cover with cold water, add 1/4 tsp salt, and bring to a boil. Reduce heat and simmer for 15 minutes until fork-tender.

While potatoes cook, mince 2 garlic cloves and finely chop the fresh herbs (thyme, rosemary, and half the parsley).

Pat the cod fillet dry with paper towels. Season with 1/4 tsp salt, 1/8 tsp black pepper, and paprika on both sides.

In a small bowl, combine 1 tbsp olive oil, minced garlic, chopped herbs, and zest from half the lemon. Rub this mixture all over the cod fillet.

Place the cod on a parchment-lined baking sheet and roast in the preheated oven for 12-15 minutes, until fish flakes easily with a fork.

While the fish roasts, drain the sweet potatoes and return to the pot. Add ghee and mash until smooth. Season with a pinch of salt and pepper. Cover to keep warm.

Slice the remaining garlic clove thinly. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes, cooking for 30 seconds until fragrant.

Add the kale to the skillet along with 1/4 cup chicken broth. Season with a pinch of salt and pepper. Cover and cook for 3-4 minutes until the greens are wilted but still bright green.

Squeeze juice from half the lemon over the wilted greens and stir to combine.

To serve, spread the sweet potato mash on a plate, place the cod fillet on top, and arrange the wilted greens alongside. Garnish with remaining fresh parsley.