Name: Baked Cod with Roasted Vegetables for Bulk
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 4 cod fillets (6 oz each, about 24 oz total); 2 large sweet potatoes, peeled and cubed; 4 cups broccoli florets; 3 tbsp olive oil, divided; 1 tsp garlic powder; 1 tsp paprika; Salt and pepper to taste

This Baked Cod with Roasted Vegetables for Bulk is a powerhouse meal tailored for a bulking diet and workout plan. Juicy cod fillets bake alongside hearty veggies, delivering high protein and nutrient-dense carbs—perfect for gym-goers aiming to fuel muscle growth with a flavorful, easy-prep dish.

Recipe Tips and Tricks

Pat the cod dry before seasoning to ensure a crisp exterior—wet fish steams instead of bakes. Toss veggies in oil evenly for perfect roasting—too little oil leaves them dry, too much makes them soggy. Use a large baking sheet to avoid crowding—space helps everything cook evenly. Preheat the oven fully for consistent results. Double the recipe and prep in bulk to save time for your gym diet meals throughout the week.

Why You’ll Love This Recipe

Get ready to power up your gains with this Baked Cod with Roasted Vegetables for Bulk—it’s a game-changer for your bulking diet and workout routine, and it’s about to become your go-to gym diet meal! This dish is a muscle-building dream: tender, flaky cod fillets pack a hefty protein punch to repair and grow those hard-worked muscles, while a colorful mix of roasted veggies like sweet potatoes and broccoli delivers the complex carbs and micronutrients you need to fuel your next lifting session. It’s ridiculously simple—toss it all on a sheet pan, bake, and you’ve got a hearty, flavorful meal that aligns perfectly with your fitness goals. Whether you’re bulking up for strength, prepping meals for the week, or just craving something satisfying after the gym, this recipe is a winner—high-protein, nutrient-rich, and delicious enough to keep you motivated on your journey to swole!

Yield: Serves 6

Baked Cod with Roasted Vegetables for Bulk

Protein-packed cod with roasted veggies—perfect bulking meal.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 5 minutes

Total Time 50 minutes

Ingredients

4 cod fillets (6 oz each, about 24 oz total)
2 large sweet potatoes, peeled and cubed
4 cups broccoli florets
3 tbsp olive oil, divided
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste

Instructions

Gear Up for Gains: Preheat your oven to 400°F—get it nice and hot for that perfect bake! Grab a large baking sheet, a cutting board, a knife, and a couple of bowls—this bulking meal’s about to fuel your gym grind with a big, pumped-up grin!
Prep the Veggies: Peel your sweet potatoes and chop them into 1-inch cubes—big enough for hearty bites, small enough to roast evenly. Rinse your broccoli florets and pat them dry—these nutrient champs are ready to bulk up your plate!
Season the Veggies: In a large bowl, toss the sweet potatoes and broccoli with 2 tablespoons of olive oil—get them coated for that golden roast! Sprinkle in ½ teaspoon garlic powder, ½ teaspoon paprika, and a pinch of salt and pepper—mix it up with your hands for a flavor-packed gym boost!
Spread on the Sheet: Dump the seasoned veggies onto your baking sheet—spread them out in a single layer, no overlapping! Crowding means steaming, and we want that crispy, roasted goodness to fuel your gains—give ‘em space to shine!
Roast the Veggies: Pop the sheet into the oven and roast for 15 minutes—let those sweet potatoes soften and broccoli crisp up while you prep the cod. Your kitchen’s about to smell like a bulking paradise!
Prep the Cod: Pat your cod fillets dry with paper towels—dry fish bakes better! Drizzle them with 1 tablespoon of olive oil, then sprinkle on the remaining ½ teaspoon garlic powder, ½ teaspoon paprika, and a dash of salt and pepper—rub it in gently for max flavor!
Add the Cod: After 15 minutes, pull the baking sheet out—scoot the veggies to the sides to make room. Nestle the cod fillets in the center—back in the oven it goes for another 10-15 minutes, until the cod flakes easily with a fork (internal temp of 145°F if you’re checking)!
Check Doneness: Peek at your cod—it should be opaque and flaky, while the veggies are tender with crispy edges! If the fish isn’t done, give it a few more minutes—perfect timing keeps it juicy for your bulk diet!
Rest and Plate: Pull the sheet out and let it rest for 5 minutes—lets the juices settle in the cod for that tender bite! Use a spatula to portion out the cod and veggies onto plates or meal prep containers—your gym fuel is ready!
Fuel Up and Enjoy: Dig into the flaky cod and roasted veggies—savor the protein and carbs that’ll power your next deadlift! Pair with rice if you’re extra hungry, or keep it simple—it’s a bulking meal that’s tasty and effective. Enjoy every muscle-building bite!

Notes

Dry the cod well—wet fillets won’t crisp up and can get mushy, ruining your bulk prep.
Don’t crowd the pan—space is key for roasting, not steaming, those veggies!
Double it up—make extra for the week to keep your gym diet on track!

Nutrition Information

Yield

Serving Size

1
Amount Per ServingCalories 279Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 66mgSodium 208mgCarbohydrates 21gFiber 6gSugar 5gProtein 31g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Cod fillets are the star—lean, high in protein (about 20g per 4 oz), and mild-flavored, perfect for bulking. Sweet potatoes offer complex carbs for sustained energy—orange-fleshed ones are sweetest. Broccoli adds fiber, vitamins, and a satisfying crunch—fresh or frozen works. Olive oil provides healthy fats—key for hormone support in a gym diet. Garlic powder and paprika boost flavor without extra calories—simple yet effective. Salt and pepper enhance everything—keep it basic for clean eating.

Variations and Substitutions

Swap cod for tilapia or haddock for a similar lean protein—adjust cooking time slightly. Use white potatoes or butternut squash instead of sweet potatoes for carb variety—same bulk-friendly energy. Sub broccoli with Brussels sprouts or asparagus for different greens—roast times may vary. Replace olive oil with avocado oil for a higher smoke point and similar healthy fats. Add chili powder or cumin instead of paprika for a spicier kick. Toss in bell peppers or zucchini for extra volume and nutrients.

Storage Options

Store leftovers in airtight containers in the refrigerator for up to 4 days—perfect for meal prep to fuel your workouts! Reheat in the oven at 350°F for 10-15 minutes to keep the cod tender and veggies crisp, or microwave with a damp paper towel for speed. Freezes well for up to 2 months; separate cod and veggies in freezer-safe containers—thaw overnight in the fridge before reheating for best texture.