Crispy Baked Cod with Roasted Potato Wedges

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Cod with Roasted Potato Wedges

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod with Roasted Potato Wedges

Savor a perfectly balanced meal featuring tender, flaky cod fillet encrusted with a light, crispy panko coating, paired with golden roasted potato wedges. Every bite delivers a mix of textures and subtle flavors from lemon, garlic, and paprika, making this dish a delightful option for dinner.

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NUTRITION

500kcal
Protein
40.8g
Fat
16.4g
Carbs
50.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 medium Russet Potato

1 tbsp Olive Oil

0.25 cup Panko Breadcrumbs

1 tbsp Lemon Juice

1 tsp Garlic Powder

1 tsp Paprika

Salt and Pepper (to taste)

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Cut the medium russet potato into wedges. In a bowl, toss the wedges with half a tablespoon of olive oil, salt, pepper, and a pinch of paprika.

  • 3

    Spread the potato wedges evenly on the prepared baking sheet and roast for about 25-30 minutes, turning halfway through until golden and tender.

  • 4

    While the potatoes roast, prepare the cod fillet. Place the 6 oz cod in a shallow dish. Drizzle with the remaining olive oil and lemon juice.

  • 5

    Sprinkle garlic powder, paprika, salt, and pepper on the cod, then lightly press the panko breadcrumbs onto the top to create a crust.

  • 6

    Place the breadcrumb-coated cod on a separate lined baking tray and bake for 12-15 minutes until the fish flakes easily with a fork and the crust is crispy.

  • 7

    Remove both trays from the oven. Garnish the cod with fresh parsley.

  • 8

    Plate the crispy baked cod alongside the roasted potato wedges and serve immediately.

Crispy Baked Cod with Roasted Potato Wedges

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Cod with Roasted Potato Wedges

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod with Roasted Potato Wedges

Savor a perfectly balanced meal featuring tender, flaky cod fillet encrusted with a light, crispy panko coating, paired with golden roasted potato wedges. Every bite delivers a mix of textures and subtle flavors from lemon, garlic, and paprika, making this dish a delightful option for dinner.

NUTRITION

500kcal
Protein
40.8g
Fat
16.4g
Carbs
50.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 medium Russet Potato

1 tbsp Olive Oil

0.25 cup Panko Breadcrumbs

1 tbsp Lemon Juice

1 tsp Garlic Powder

1 tsp Paprika

Salt and Pepper (to taste)

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Cut the medium russet potato into wedges. In a bowl, toss the wedges with half a tablespoon of olive oil, salt, pepper, and a pinch of paprika.

  • 3

    Spread the potato wedges evenly on the prepared baking sheet and roast for about 25-30 minutes, turning halfway through until golden and tender.

  • 4

    While the potatoes roast, prepare the cod fillet. Place the 6 oz cod in a shallow dish. Drizzle with the remaining olive oil and lemon juice.

  • 5

    Sprinkle garlic powder, paprika, salt, and pepper on the cod, then lightly press the panko breadcrumbs onto the top to create a crust.

  • 6

    Place the breadcrumb-coated cod on a separate lined baking tray and bake for 12-15 minutes until the fish flakes easily with a fork and the crust is crispy.

  • 7

    Remove both trays from the oven. Garnish the cod with fresh parsley.

  • 8

    Plate the crispy baked cod alongside the roasted potato wedges and serve immediately.