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 delightful twist on a classic seafood dish with tender cod fillets coated in a light, crunchy whole wheat breadcrumb crust. Paired with perfectly roasted potato wedges drizzled in olive oil, this meal offers a satisfying balance of crisp textures and fresh flavors, making it a nutritious yet indulgent dinner option.

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NUTRITION

517kcal
Protein
40.5g
Fat
16.7g
Carbs
52.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet (170g)

1/4 cup Whole Wheat Breadcrumbs (30g)

1 large Egg White (33g)

1 medium Potato (150g)

1 tbsp Olive Oil (15g)

1 tbsp Lemon Juice (15g)

1 tsp Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Cut the medium potato into wedges. Toss them in a bowl with olive oil, salt, pepper, and half of the paprika.

  • 3

    Spread the potato wedges on one side of the baking sheet and roast in the oven for about 25-30 minutes, flipping halfway through until they are golden and crispy.

  • 4

    While the potatoes are roasting, prepare the cod fillet. In a shallow dish, mix the whole wheat breadcrumbs with the remaining paprika, salt, and pepper.

  • 5

    Lightly beat the egg white in a small bowl. Dip the cod fillet first into the egg white, then coat it evenly with the breadcrumb mixture.

  • 6

    Place the breadcrumb-coated cod on the baking sheet (or a separate one if there’s limited space) and drizzle with lemon juice.

  • 7

    Bake the cod in the oven for approximately 12-15 minutes, or until the fish is cooked through and the coating is crispy.

  • 8

    Once both the cod and potato wedges are cooked, plate them together and serve immediately.

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 delightful twist on a classic seafood dish with tender cod fillets coated in a light, crunchy whole wheat breadcrumb crust. Paired with perfectly roasted potato wedges drizzled in olive oil, this meal offers a satisfying balance of crisp textures and fresh flavors, making it a nutritious yet indulgent dinner option.

NUTRITION

517kcal
Protein
40.5g
Fat
16.7g
Carbs
52.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet (170g)

1/4 cup Whole Wheat Breadcrumbs (30g)

1 large Egg White (33g)

1 medium Potato (150g)

1 tbsp Olive Oil (15g)

1 tbsp Lemon Juice (15g)

1 tsp Paprika

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the medium potato into wedges. Toss them in a bowl with olive oil, salt, pepper, and half of the paprika.

  • 3

    Spread the potato wedges on one side of the baking sheet and roast in the oven for about 25-30 minutes, flipping halfway through until they are golden and crispy.

  • 4

    While the potatoes are roasting, prepare the cod fillet. In a shallow dish, mix the whole wheat breadcrumbs with the remaining paprika, salt, and pepper.

  • 5

    Lightly beat the egg white in a small bowl. Dip the cod fillet first into the egg white, then coat it evenly with the breadcrumb mixture.

  • 6

    Place the breadcrumb-coated cod on the baking sheet (or a separate one if there’s limited space) and drizzle with lemon juice.

  • 7

    Bake the cod in the oven for approximately 12-15 minutes, or until the fish is cooked through and the coating is crispy.

  • 8

    Once both the cod and potato wedges are cooked, plate them together and serve immediately.