Name: Baked Cod + Asparagus + Sweet Potato Wedges
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 (6‑oz) fillets cod fillets; 12 spears, trimmed asparagus spears; 1 medium (about 8 oz), cut into wedges sweet potatoes; 2 tbsp extra‑virgin olive oil; 1, juiced lemon; 2, minced garlic cloves; 1/2 tsp paprika; 1/4 tsp black pepper; 1/4 tsp sea salt; 1 tbsp, chopped fresh parsley

Step-by-Step Instructions

1
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2
Toss sweet potato wedges with 1 tbsp olive oil, paprika, salt, and pepper; spread on one side of the sheet.
3
Place cod fillets on the other side, drizzle with remaining olive oil, lemon juice, and minced garlic; season with pepper and a pinch of salt.
4
Arrange asparagus spears around the cod, drizzle lightly with olive oil and season.
5
Bake for 18‑20 minutes, until cod flakes easily and sweet potatoes are tender and lightly browned.
6
Garnish with chopped parsley and serve immediately.

*Pro Tips

1
For extra fiber, keep the sweet‑potato skins on.
2
If you prefer a lower‑carb option, replace half the sweet potato wedges with additional asparagus.

Why It's Diabetic-Friendly

The meal is low‑glycemic: sweet potato wedges are portion‑controlled (≈½ cup) and retain fiber, cod provides lean protein, and asparagus adds non‑starchy vegetables, helping to blunt blood‑sugar spikes.

⚠️ This recipe is AI-generated and screened for general diabetic suitability. It is not medical advice and has not been individually reviewed by a clinician. Ingredient choices and portion sizes affect blood glucose differently for each person — confirm with your doctor or registered dietitian before relying on it, especially if you take insulin or other glucose-lowering medication.

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