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Baked Panca Chile Fish with Roasted Sweet Potato and Green Beans

This roasted dish pairs firm white fish fillet with sweet potato, cubed, green beans, trimmed and aji panca paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Easy
Balanced High satiety Heart friendly Gluten free Pescatarian
300 kcal 2000 kcal
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Estimated macros per portion

47 g Protein
63 g Carbohydrates
27 g Fat
12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 200g firm white fish fillet (cod, pollock, or similar) 200 kcal
  • 230g sweet potato, cubed 198 kcal
  • 120g green beans, trimmed 37 kcal
  • 22g olive oil 194 kcal
  • 18g aji panca paste 32 kcal
  • 18g lime juice 5 kcal
  • 6g garlic, minced 9 kcal
  • 2g salt 0 kcal
  • 1g black pepper 3 kcal

Cooking instructions

  1. Heat oven to 425 F (220 C). Line a sheet pan.
  2. sweet potatogreen beansolive oilsaltblack pepper
    Toss sweet potato cubes and green beans with half the olive oil, salt, and black pepper. Roast for 18-22 minutes, tossing once.
  3. olive oilaji panca pastelime juicegarlic
    Meanwhile, mix aji panca paste with lime juice, minced garlic, and remaining olive oil to make a loose marinade.
  4. firm white fish fillet (codaji panca pastesalt
    Pat fish dry, season lightly with salt, then brush all over with the panca marinade.
  5. firm white fish fillet (cod
    Push vegetables to make space on the pan. Add fish and bake until fish flakes easily, 8-12 minutes depending on thickness.
  6. firm white fish fillet (codlime juice
    Rest 2 minutes, then serve fish with the roasted vegetables and any pan juices.

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