YOUR SOLIN GENERATED RECIPE
Crispy Baked Cod with Roasted Potato Wedges
Enjoy a delightful and healthy meal of crispy baked cod paired with perfectly roasted potato wedges. The light, flaky cod is coated with a crisp panko breadcrumb crust and seasoned to perfection, while the roasted potatoes are tossed with olive oil and your favorite herbs. This balanced dish is delicious for any meal—breakfast, lunch, or dinner!
INGREDIENTS
6 oz Cod Fillet
1 medium Potato
1/2 tbsp Olive Oil
1/4 cup Panko Breadcrumbs
Seasonings to taste
PREPARATION
Preheat the oven to 425°F.
Wash and cut the potato into wedges. Toss with olive oil, salt, pepper, and paprika to taste.
Spread the potato wedges on a baking sheet in a single layer and roast for 25-30 minutes until golden and tender, flipping halfway through.
Meanwhile, pat the cod fillet dry with a paper towel. Season both sides lightly with salt, pepper, and garlic powder.
Lightly coat the cod with the panko breadcrumbs, pressing gently to adhere the crumbs to the fish.
Place the breaded cod on a lightly greased or parchment-lined baking sheet.
Bake the cod in the preheated oven for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
Serve the crispy baked cod alongside the roasted potato wedges and enjoy your balanced meal.