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 succulent cod fillets encased in a crunchy breadcrumb coating, paired with golden roasted potato wedges drizzled with olive oil and aromatic herbs. This dish delivers a delicate balance of textures and flavors, perfect for a wholesome breakfast, lunch, or dinner.

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NUTRITION

410kcal
Protein
40.9g
Fat
6.7g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

200 grams White Potato

1 teaspoon Olive Oil

2 tablespoons Whole Wheat Breadcrumbs

1 large Egg White

Salt, pepper & mixed herbs to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash and cut the potato into wedges. Toss them with olive oil, salt, pepper, and mixed herbs, then spread evenly on a baking sheet.

  • 3

    Roast the potato wedges in the oven for about 25-30 minutes or until they are golden and tender, flipping halfway.

  • 4

    Meanwhile, pat dry the cod fillets. Brush the fillet lightly with the egg white to help the coating stick.

  • 5

    Sprinkle the whole wheat breadcrumbs evenly over the cod fillets. For extra crunch, gently press the breadcrumbs onto the fish.

  • 6

    Place the coated cod fillets on a separate lightly greased baking tray.

  • 7

    Bake the cod in the preheated oven for about 12-15 minutes until the fish is opaque and flakes easily with a fork.

  • 8

    Serve the crispy baked cod alongside the roasted potato wedges and garnish with extra herbs if desired.

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 succulent cod fillets encased in a crunchy breadcrumb coating, paired with golden roasted potato wedges drizzled with olive oil and aromatic herbs. This dish delivers a delicate balance of textures and flavors, perfect for a wholesome breakfast, lunch, or dinner.

NUTRITION

410kcal
Protein
40.9g
Fat
6.7g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

200 grams White Potato

1 teaspoon Olive Oil

2 tablespoons Whole Wheat Breadcrumbs

1 large Egg White

Salt, pepper & mixed herbs to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash and cut the potato into wedges. Toss them with olive oil, salt, pepper, and mixed herbs, then spread evenly on a baking sheet.

  • 3

    Roast the potato wedges in the oven for about 25-30 minutes or until they are golden and tender, flipping halfway.

  • 4

    Meanwhile, pat dry the cod fillets. Brush the fillet lightly with the egg white to help the coating stick.

  • 5

    Sprinkle the whole wheat breadcrumbs evenly over the cod fillets. For extra crunch, gently press the breadcrumbs onto the fish.

  • 6

    Place the coated cod fillets on a separate lightly greased baking tray.

  • 7

    Bake the cod in the preheated oven for about 12-15 minutes until the fish is opaque and flakes easily with a fork.

  • 8

    Serve the crispy baked cod alongside the roasted potato wedges and garnish with extra herbs if desired.