Pan-Seared Chimichurri Cod with Roasted Sweet Potato & Green Beans
This vibrant, low-carb one-pot meal features flaky cod fillets quickly seared and drizzled with a zesty homemade chimichurri, served alongside tender green beans and sweet potato for a nutritious, flavorful dinner ready in under 20 minutes.
- 4 6-oz pieces cod fillets
- 1 cup sweet potato, diced small
- 2 cups green beans, trimmed
- 3 tbsp olive oil
- 0.25 cup fresh parsley, chopped
- 0.25 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1 tbsp red wine vinegar
- 0.25 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 4 pieces lemon wedges, for serving
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Instructions
Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Add the diced sweet potato and sauté for 3 minutes.
⏱️ 3 minutes 🌡️ medium-highAdd green beans to the skillet. Continue to sauté, stirring occasionally, until vegetables are just tender, about 4 minutes. Transfer vegetables to a plate and keep warm.
⏱️ 4 minutesSeason cod fillets with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add remaining 1 tablespoon olive oil to the same skillet. Sear cod fillets for 2-3 minutes per side until golden and just cooked through.
⏱️ 5 minutesWhile the cod cooks, stir together parsley, cilantro, garlic, red wine vinegar, red pepper flakes, remaining salt and pepper in a small bowl to make chimichurri.
⏱️ 1 minuteReturn vegetables to the skillet to rewarm briefly. Plate cod with sweet potato and green beans, drizzle with chimichurri, and serve with lemon wedges.
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Nutrition Information
Per serving. Values are approximate and may vary.
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