Oven Roasted Cod with Brussel Sprouts, Sweet Potatoes and Pancetta

2 4-6 oz cod Fillets
1 medium sweet potato peeled and cut into thick slices or chunks
12 oz small to medium brussel spouts
4 oz diced pancetta
2 Tbsp Olive oil
cajun seasoning
lemon
salt and pepper

Preheat oven to 350.

Saute the pancetta for 4 minutes to release the oil
Toss vegetables and pancetta with 1 Tbsp olive oil, salt and pepper
Place on a baking sheet and bake covered with foil for 40 minutes.

While the vegetables are baking
Rinse fish with water and pat dry
Coat fillets with olive oil and season with cajun spices, lemon juice, salt and pepper
Place in a baking dish and bake for 25-30 minutes