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

Enjoy a light yet satisfying meal featuring tender cod fillet encrusted with a crunchy panko coating, perfectly paired with golden roasted potato wedges. This dish provides a delightful balance of textures and flavors, accented with a hint of lemon, making it a nutritious choice for a wholesome dinner.

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NUTRITION

404kcal
Protein
41.1g
Fat
6.5g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

150 grams Baby Potatoes

1 teaspoon Olive Oil

2 tablespoons Panko Breadcrumbs

1 tablespoon Lemon Juice

Spices (Salt, Pepper, Paprika, Garlic Powder) to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash the baby potatoes and cut them into wedges. Toss the potato wedges with olive oil, salt, pepper, and a pinch of paprika.

  • 3

    Arrange the potatoes on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes or until golden and tender, turning halfway through.

  • 4

    While the potatoes are roasting, prepare the cod. Pat the cod fillet dry with paper towels. Season both sides with salt, pepper, garlic powder, and a squeeze of lemon juice.

  • 5

    Lightly coat the cod fillet with panko breadcrumbs, pressing gently to ensure adherence.

  • 6

    Place the breadcrumb-coated cod on a separate lightly greased baking sheet or in an oven-safe dish. Bake in the preheated oven for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.

  • 7

    Once both the cod and potato wedges are cooked, plate them together. Garnish with additional lemon wedges if desired and serve hot.

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

Enjoy a light yet satisfying meal featuring tender cod fillet encrusted with a crunchy panko coating, perfectly paired with golden roasted potato wedges. This dish provides a delightful balance of textures and flavors, accented with a hint of lemon, making it a nutritious choice for a wholesome dinner.

NUTRITION

404kcal
Protein
41.1g
Fat
6.5g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

150 grams Baby Potatoes

1 teaspoon Olive Oil

2 tablespoons Panko Breadcrumbs

1 tablespoon Lemon Juice

Spices (Salt, Pepper, Paprika, Garlic Powder) to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash the baby potatoes and cut them into wedges. Toss the potato wedges with olive oil, salt, pepper, and a pinch of paprika.

  • 3

    Arrange the potatoes on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes or until golden and tender, turning halfway through.

  • 4

    While the potatoes are roasting, prepare the cod. Pat the cod fillet dry with paper towels. Season both sides with salt, pepper, garlic powder, and a squeeze of lemon juice.

  • 5

    Lightly coat the cod fillet with panko breadcrumbs, pressing gently to ensure adherence.

  • 6

    Place the breadcrumb-coated cod on a separate lightly greased baking sheet or in an oven-safe dish. Bake in the preheated oven for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.

  • 7

    Once both the cod and potato wedges are cooked, plate them together. Garnish with additional lemon wedges if desired and serve hot.