YOUR SOLIN GENERATED RECIPE
Crispy Baked Cod with Roasted Potato Wedges
Savor a delightful twist on a classic dish featuring tender, flaky cod fillet coated in a light, crispy whole wheat breadcrumb crust, perfectly paired with golden roasted potato wedges drizzled with olive oil and a sprinkle of aromatic spices. A balanced, satisfying meal that's crisp on the outside and tender on the inside.
INGREDIENTS
6 ounces Cod Fillet
1/4 cup Whole Wheat Breadcrumbs
1 large Egg White
1 medium Potato
1 teaspoon Olive Oil
Spices (Salt, Pepper, Paprika) to taste
1 Lemon Wedge
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Pat the cod fillet dry with a paper towel. In a shallow dish, combine the whole wheat breadcrumbs with salt, pepper, and paprika.
Lightly beat the egg white in a small bowl. Dip the cod fillet into the egg white and then coat evenly with the breadcrumb mixture.
Cut the potato into wedges. In a bowl, toss the potato wedges with olive oil, salt, and pepper.
Place the breadcrumb-coated cod fillet on one side of the baking sheet and arrange the potato wedges on the other side.
Bake in the preheated oven for 15-20 minutes until the cod is cooked through and the breadcrumbs are crispy, and the potato wedges are golden and tender.
Remove from oven, squeeze a lemon wedge over the cod for added brightness, and serve immediately.