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 flaky baked cod with a crisp exterior paired with golden roasted potato wedges. The dish is accented with a hint of lemon and aromatic herbs, making it a delightful choice for a balanced dinner.

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NUTRITION

425kcal
Protein
37.8g
Fat
15.5g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

150g Cod Fillet

1 medium Russet Potato (150g)

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

1 tsp Paprika

Salt & Pepper

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Cut the russet potato into wedges. In a bowl, toss the potato wedges with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.

  • 3

    Arrange the potato wedges on the baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, flipping halfway through for even browning.

  • 4

    While the potatoes are roasting, season the cod fillet with salt, pepper, and a drizzle of lemon juice. For extra crispiness, you can lightly brush the filament with a few drops of olive oil.

  • 5

    Place the seasoned cod on a separate lightly oiled baking tray. Bake in the oven (you can add it during the last 10-12 minutes of the potato roasting time) until the fish is opaque and flakes easily with a fork.

  • 6

    Once both components are cooked, plate the cod alongside the roasted potato wedges and garnish with a little extra lemon juice 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 flaky baked cod with a crisp exterior paired with golden roasted potato wedges. The dish is accented with a hint of lemon and aromatic herbs, making it a delightful choice for a balanced dinner.

NUTRITION

425kcal
Protein
37.8g
Fat
15.5g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

150g Cod Fillet

1 medium Russet Potato (150g)

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

1 tsp Paprika

Salt & Pepper

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Cut the russet potato into wedges. In a bowl, toss the potato wedges with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.

  • 3

    Arrange the potato wedges on the baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, flipping halfway through for even browning.

  • 4

    While the potatoes are roasting, season the cod fillet with salt, pepper, and a drizzle of lemon juice. For extra crispiness, you can lightly brush the filament with a few drops of olive oil.

  • 5

    Place the seasoned cod on a separate lightly oiled baking tray. Bake in the oven (you can add it during the last 10-12 minutes of the potato roasting time) until the fish is opaque and flakes easily with a fork.

  • 6

    Once both components are cooked, plate the cod alongside the roasted potato wedges and garnish with a little extra lemon juice if desired.