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Baked cod with sweet potato mash and green beans

average rating is 3 out of 5, based on 150 votes

Serve the Baked Cod with Sweet Potato Mash and Green Beans alongside a fresh garden salad dressed with a light vinaigrette for added fiber and nutrients. This meal is a balanced combination of protein-rich cod, fiber-packed sweet potatoes, and nutrient-dense green beans, providing a satisfying and nourishing option for individuals on the Ozempic treatment plan.



Prep Time

15 Minutes

Total Time

45 Minutes












  • 4 cod fillets (about 6 ounces each)

  • 2 large sweet potatoes, peeled and cubed

  • 1 tablespoon olive oil

  • 2 cloves garlic, minced

  • 1 teaspoon paprika

  • Salt and pepper to taste

  • 1 pound green beans, trimmed

  • 1 lemon, sliced for garnish

  • 2 tablespoons unsweetened almond milk (or any milk of choice)

  • 1 tablespoon unsalted butter (or olive oil for a dairy-free option)

  • Salt and pepper to taste


  • Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

  • Place the sweet potatoes in a pot of boiling water and cook until tender, about 15-20 minutes. Drain and set aside.

  • While the sweet potatoes are cooking, prepare the cod. Place the cod fillets on the prepared baking sheet. Drizzle with olive oil and sprinkle with minced garlic, paprika, salt, and pepper.

  • Bake the cod in the preheated oven for 15-20 minutes, or until it flakes easily with a fork.

  • Meanwhile, steam or boil the green beans until tender, about 5-7 minutes.

  • In a large bowl, mash the cooked sweet potatoes with almond milk, butter, salt, and pepper until smooth and creamy.

  • Serve the baked cod alongside a generous scoop of sweet potato mash and a portion of green beans. Garnish with lemon slices.


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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