Honey Mustard Cod and Sweet Potato Bake

Fork And Fry Editorial

A delightful and easy-to-make dish featuring baked cod and roasted sweet potatoes, brought together with a tangy honey mustard glaze.

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Prep Time 20

Cook Time 50

Total Time 1 10

Course Main Course

Cuisine American

Servings 4 servings

Calories 350 kcal

Equipment

1 Baking Dish
1 Baking Sheet
1 Mixing Bowl large

Ingredients

Main Ingredients

4 cod fillets
2 large sweet potatoes peeled and cubed

Honey Mustard Glaze

1/4 cup honey
3 tbsp Dijon mustard
1 tbsp lemon juice

Seasonings

2 tbsp olive oil
salt and pepper to taste

Instructions

Preparation

Preheat your oven to 400°F (200°C).
Pat dry the cod fillets with paper towels and season both sides with salt and pepper. Arrange them in a baking dish.
Peel and cube the sweet potatoes. Toss them with olive oil, salt, and pepper in a large mixing bowl.
Spread the sweet potatoes on a baking sheet and roast for 15 minutes until they start to soften.
While sweet potatoes are roasting, whisk together honey, Dijon mustard, and lemon juice to make the glaze.
Add the partially roasted sweet potatoes to the baking dish with cod. Drizzle the glaze over the fish and potatoes.
Bake for 25-30 minutes until the cod is cooked through and the potatoes are tender.

Serving

Serve the cod and sweet potatoes hot, garnished with fresh parsley if desired.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

Pro Tips: Use fresh cod for the best results. Allow the glaze to caramelize for extra flavor.
Ingredient Substitutions: Substitute cod with haddock or tilapia. Use whole grain mustard for a different taste.
How to Serve: Pair with a green salad or steamed vegetables. Serve with crusty bread.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the glaze and cut sweet potatoes in advance to save time.

Keyword baked cod recipe, honey mustard glaze, roasted sweet potatoes