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 perfectly baked cod with a subtle crispy panko crust paired with golden roasted potato wedges. This dish offers a delightful contrast between tender flaky fish and crunchy potatoes, all enhanced by aromatic herbs and a fresh squeeze of lemon.

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NUTRITION

441kcal
Protein
36.7g
Fat
13.6g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet (170g)

150g Potato

1 Tbsp Olive Oil

15g Panko Breadcrumbs

1 tsp Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

1 Lemon Wedge

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PREPARATION

  • 1

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

  • 2

    Wash and cut the potato into wedge shapes. Toss the wedges with half of the olive oil, salt, and pepper.

  • 3

    Spread the potato wedges on a baking sheet lined with parchment paper and roast for 25-30 minutes, flipping halfway through for even browning.

  • 4

    While the potatoes roast, pat the cod fillet dry with paper towels. Season both sides with salt, pepper, paprika, and garlic powder.

  • 5

    Lightly drizzle the remaining olive oil over the cod and then press the panko breadcrumbs onto the top side of the fillet to form a thin crust.

  • 6

    Place the cod on a separate baking sheet lined with parchment paper and bake in the preheated oven for 10-12 minutes until the fish flakes easily with a fork.

  • 7

    Remove both the fish and potato wedges from the oven. Serve the crispy baked cod alongside the roasted potato wedges and finish with a fresh squeeze of lemon juice over the top.

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 perfectly baked cod with a subtle crispy panko crust paired with golden roasted potato wedges. This dish offers a delightful contrast between tender flaky fish and crunchy potatoes, all enhanced by aromatic herbs and a fresh squeeze of lemon.

NUTRITION

441kcal
Protein
36.7g
Fat
13.6g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet (170g)

150g Potato

1 Tbsp Olive Oil

15g Panko Breadcrumbs

1 tsp Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

1 Lemon Wedge

PREPARATION

  • 1

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

  • 2

    Wash and cut the potato into wedge shapes. Toss the wedges with half of the olive oil, salt, and pepper.

  • 3

    Spread the potato wedges on a baking sheet lined with parchment paper and roast for 25-30 minutes, flipping halfway through for even browning.

  • 4

    While the potatoes roast, pat the cod fillet dry with paper towels. Season both sides with salt, pepper, paprika, and garlic powder.

  • 5

    Lightly drizzle the remaining olive oil over the cod and then press the panko breadcrumbs onto the top side of the fillet to form a thin crust.

  • 6

    Place the cod on a separate baking sheet lined with parchment paper and bake in the preheated oven for 10-12 minutes until the fish flakes easily with a fork.

  • 7

    Remove both the fish and potato wedges from the oven. Serve the crispy baked cod alongside the roasted potato wedges and finish with a fresh squeeze of lemon juice over the top.