YOUR SOLIN GENERATED RECIPE
Crispy Baked Cod with Seasoned Sweet Potato Wedges
Enjoy a light yet satisfying meal featuring tender baked cod fillet with a crunchy panko crust paired with perfectly seasoned, oven-roasted sweet potato wedges. The dish is accented with aromatic spices and a drizzle of olive oil to bring out a delicate balance of flavors, ensuring each bite is both crispy and comforting.
INGREDIENTS
7 oz Cod Fillet
1 medium Sweet Potato
1/4 cup Panko Breadcrumbs
1 tsp Olive Oil
Pinch each of Salt, Pepper, Paprika, Garlic Powder, Onion Powder
PREPARATION
Preheat your oven to 425°F.
Wash and cut the sweet potato into wedges. Toss the wedges with a pinch of salt, pepper, paprika, garlic powder, and onion powder, along with a light drizzle of olive oil (reserve half a teaspoon for the potatoes).
Place the sweet potato wedges on a baking sheet lined with parchment paper and roast in the preheated oven for about 25-30 minutes until tender and slightly crispy at the edges.
Meanwhile, pat the cod fillet dry with a paper towel. Brush lightly with olive oil and season with salt, pepper, and a touch of paprika.
Dredge the cod in the panko breadcrumbs ensuring a light, even coating. Place the coated cod on a separate parchment-lined baking tray.
Once the sweet potato wedges have roasted for about 15 minutes, put the cod in the oven and bake both together for an additional 10-12 minutes until the cod is opaque and flakes easily with a fork.
Remove both trays from the oven, let the cod rest for a minute, and serve the crispy baked cod alongside the seasoned sweet potato wedges.