• Heat oven to 425°. Toss sweet potato wedges with oil and 1/4 tsp each salt and pepper. Spread on a rimmed sheet pan and roast 20 minutes.

  • While potato wedges roast, melt 2 tbsp butter. Stir in thyme and lemon zest. Bring a large pot of lightly salted water to a boil.

  • Remove pan from oven and stir potato wedges. Push to one side of pan, but keep in a single layer. Add fish to pan and brush with herb butter. Season with 1/4 tsp salt and 1/8 tsp pepper. Return to oven and roast 10 to 12 minutes, until fish flakes easily with a fork.

  • Add green beans to boiling water and cook 4 minutes. Drain and return to pot. Add 2 tbsp butter and 1/4 plus 1/8 tsp salt and 1/8 tsp pepper. Cook over medium for 2 minutes, until butter melts and coats green beans.

  • Serve fish with sweet potato wedges and green beans.

Nutrition Facts

437 calories; 21 g total fat; 748 mg sodium. 34 g carbohydrates; 31 g protein;