1

Adjust an oven rack to the middle position, line a rimmed baking sheet with parchment, and preheat the oven to 425 F (220 C).

2

Chop the parsley leaves and cut the lemon into wedges, then set both aside on a small plate.

3

Cut the sweet potatoes into 0.75-inch cubes and toss them on the sheet with half the oil, the smoked paprika, some of the salt, and a pinch of pepper.

4

Roast once the oven is hot, 25 to 28 minutes, flipping halfway, until tender and caramelized at the edges.

5

Trim the asparagus by snapping off the woody ends, halve the cherry tomatoes, and thinly slice the shallot.

6

Chop the bacon into 0.5-inch pieces on the same board and drop it straight into a cold 12-inch nonstick skillet.

7

When the potatoes have 12 minutes left, push them to one side, add the asparagus with a little oil, salt, and pepper, and return the sheet to the oven.

8

Cook the bacon over medium heat 6 to 7 minutes, stirring now and then, until crisp, then lift it onto a paper towel, leaving the fat behind.

9

Pat the cod fillets dry with paper towels and season both sides with more salt and pepper.

10

Add the last of the oil to the bacon fat, turn the heat to medium-high, and lay in the cod, searing undisturbed 3 to 4 minutes until golden.

11

Flip and cook 3 minutes more until the cod is opaque and flakes easily (145 F / 63 C), then move it to the dinner plates.

12

Add the shallot and tomatoes to the skillet and cook 3 minutes until blistered and bursting, then stir in the balsamic, the bacon, and the remaining salt and pepper.

13

Spoon the bacon-balsamic tomatoes over the cod, add the sweet potatoes and asparagus, and finish with the parsley and lemon wedges.

Seared Cod with Bacon-Balsamic Tomatoes, Asparagus & Sweet Potatoes

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Seared Cod with Bacon-Balsamic Tomatoes, Asparagus & Sweet Potatoes

Ingredients Tap to check off

Instructions

More weeknight dinners

Never touch your screen with messy hands