YOUR SOLIN GENERATED RECIPE
Crispy Baked Cod with Roasted Potato Wedges
Savor the succulent, lightly seasoned baked cod paired with golden, crispy roasted potato wedges. This dish boasts a perfect balance of textures and flavors, accented by a hint of lemon and aromatic spices, making it a delightful and nutritious option for dinner.
INGREDIENTS
7 oz Cod Fillet (about 200g)
1 medium Potato (about 150g)
1 tbsp Extra Virgin Olive Oil
1 tbsp Panko Bread Crumbs
1 tsp Paprika
1 tsp Garlic Powder
Salt and Pepper to taste
1 Lemon Wedge
PREPARATION
Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper and toss the potato wedges in half of the olive oil, paprika, garlic powder, salt, and pepper. Spread them out in a single layer.
Place the potatoes in the oven and roast for about 25-30 minutes, turning halfway through, until golden and tender.
While the potatoes roast, pat the cod fillet dry. Lightly brush the fillet with the remaining olive oil, then sprinkle evenly with panko bread crumbs, salt, and pepper.
Once the potatoes have been roasting for about 15 minutes, add the cod fillet to a separate baking dish lined with parchment paper.
Bake the cod for 10-12 minutes or until it flakes easily with a fork.
Squeeze fresh lemon juice over the cod and serve immediately with the roasted potato wedges.