Herb-Crusted Cod with Roasted Potatoes and Collards

Ingredients

• 200g Raw Atlantic cod
• 300g Raw red potatoes without skin
• 10g Garlic, raw
• 5g Extra virgin olive oil
• 0g Iodized table salt
• 20g White bread
• 100g Raw collards

Method

1. 1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 2Prep the cod: Pat the 200g Atlantic cod fillet dry with paper towels. Season both sides with salt (reserve a pinch for later). This helps develop a better crust.
3. 3Make the herb crust: Crumble the 20g white bread into fine breadcrumbs using your hands or a food processor. Mince the 10g raw garlic very finely. Combine breadcrumbs, minced garlic, and salt in a small bowl. Drizzle in the 5g extra virgin olive oil and stir until the mixture resembles wet sand.
4. 4Prepare potatoes: Cut the 300g red potatoes into 1-inch cubes (leave skin on for extra fiber and nutrients). Toss with a light pinch of salt. Spread on one side of the baking sheet in a single layer.
5. 5Roast potatoes: Place in the 400°F oven for 12 minutes to pre-cook slightly.
6. 6Add cod: Remove baking sheet from oven. Make space for the cod fillet. Press the herb-breadcrumb mixture firmly onto the top and sides of the cod, creating an even crust. Place the crusted cod on the baking sheet next to the potatoes.
7. 7Roast together: Return to oven for 12-15 minutes, until the cod is opaque and flakes easily with a fork (internal temp 145°F/63°C), and potatoes are golden and tender. The breadcrumb crust should be golden brown.
8. 8Meanwhile, prepare collards: Rinse the 100g raw collards thoroughly. Remove the tough center stems and chop into bite-sized pieces.
9. 9Sauté collards: In a skillet over medium-high heat, add collards with minimal water (2 tablespoons). Cook for 6-8 minutes, stirring occasionally, until tender and any excess moisture evaporates. Season lightly with salt.
10. 10Plate and serve: Arrange the roasted potatoes on the plate, place the herb-crusted cod on top, and add the sautéed collards on the side. Serve immediately while hot. The collard greens provide additional micronutrients and fiber to complement the lean protein.