Baked Cod Filets with Butternut Squash Mash and Sautéed Kale
Servings: 4 servings
Calories: 256kcal
Ingredients
- 2 10 oz bags frozen Orca Bay Wild Caught Cod Fillets (567 grams)
- 1/2 tsp Oh My Spice! Lemon Pepper Seasoning
Butternut Squash Mash
- 5 cups butternut squash cubes (750 grams)
- 1/3 cup coconut milk (2.76 oz)
- 1/2 tbsp ghee (0.25 oz)
- 1 tsp Oh My Spice! Lemon Pepper Seasoning
Sautéed Kale
- 8 cups kale chopped and stems removed (130 grams)
- 1 tbsp Dijon mustard (0.5 oz)
- 1 tsp olive oil (0.17 oz)
Instructions
- Pre-heat oven to 375 degrees. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
- Arrange cod filets in single layer on lined baking sheet. Season with Oh My Spice! seasoning and bake for 10-12 minutes or until fish is cooked through and flakes easily with a fork.
- Add butternut squash to a large pot. Cover with water and bring to a boil for 10-15 minutes or until squash is tender. Drain water and add remaining squash mash ingredients. Mash until it reaches desired consistency.
- Heat olive oil over medium-high heat in a large skillet. Add kale and toss with Dijon mustard until kale is bright green and has softened to desired texture.
- Divide butternut squash mash, cod, and sautéed kale evenly among 4 serving containers.
Nutrition
Calories: 256kcal | Carbohydrates: 26g | Protein: 28g | Fat: 5g | Cholesterol: 50mg | Sodium: 231mg | Potassium: 835mg | Fiber: 5g | Sugar: 5g