Blackened Cod with Cinnamon Roasted Carrots & Baby Spinach

Per serving

Protein

33g

Carbs

35g

Fat

16g

Calories

402

Ingredients

• 6 oz Atlantic cod fillet (170g, raw weight)
• 2 cups sliced carrots (256g)
• 1 cup fresh baby spinach (30g)
• 1 tbsp olive oil
• 1 tsp honey
• 1/2 tsp ground cinnamon
• 1/2 tsp cayenne pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and black pepper to taste

Method

1. 1Preheat the oven to 425°F. Toss the sliced carrots with 1/2 tbsp olive oil, the honey, cinnamon, salt and pepper. Spread on a parchment-lined baking sheet in a single layer. Roast 20-22 minutes until caramelized and tender, flipping once halfway.
2. 2While the carrots roast, mix the cayenne, smoked paprika, garlic powder, onion powder, salt and pepper on a plate. Press the cod fillet firmly into the spice mixture on both sides until fully coated.
3. 3Heat the remaining 1/2 tbsp olive oil in a cast iron skillet over high heat until smoking. Place the cod presentation-side down. Cook 3-4 minutes undisturbed until a deep blackened crust forms.
4. 4Flip carefully. Cook 2-3 more minutes until the cod flakes easily at the thickest point. Remove from the heat immediately — cod has no fat margin for overcooking.
5. 5Plate the baby spinach as the base. Residual heat from the cod and carrots wilts it slightly. Layer the roasted carrots over the spinach and lay the blackened cod across the top. Serve immediately.