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 tender, crispy baked cod paired with perfectly roasted baby potato wedges and a refreshing dollop of tangy Greek yogurt. This dish brings together the clean flavors of lemon, garlic, and herbs for a meal that’s as vibrant as it is nutritious.

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NUTRITION

352kcal
Protein
40.4g
Fat
8.3g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet (142g)

150 g Baby Potatoes

0.5 tbsp Olive Oil (7g)

2 oz Nonfat Greek Yogurt (57g)

1 Lemon Wedge

1 Garlic Clove

2 tbsp Fresh Herbs

Pinch of Salt & Black Pepper

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PREPARATION

  • 1

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

  • 2

    Wash and cut the baby potatoes into wedges. Toss them with olive oil, a pinch of salt, pepper, and finely minced garlic.

  • 3

    Spread the potato wedges on a baking sheet lined with parchment paper. Roast for about 25-30 minutes, flipping halfway through until they are golden and crispy.

  • 4

    While the potatoes roast, pat the cod fillet dry and season both sides with salt, pepper, and chopped fresh herbs. Squeeze a bit of lemon juice over the fish.

  • 5

    Place the seasoned cod on a lightly greased baking tray. Bake in the oven for about 10-12 minutes, or until the fish is opaque and flakes easily with a fork.

  • 6

    Once both the cod and potato wedges are done, plate them and serve with a side of nonfat Greek yogurt (optionally mixed with a dash of lemon juice and extra herbs) for a refreshing dip.

  • 7

    Garnish with an extra lemon wedge on the side and a sprinkle of fresh herbs if desired, then enjoy your meal.

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 tender, crispy baked cod paired with perfectly roasted baby potato wedges and a refreshing dollop of tangy Greek yogurt. This dish brings together the clean flavors of lemon, garlic, and herbs for a meal that’s as vibrant as it is nutritious.

NUTRITION

352kcal
Protein
40.4g
Fat
8.3g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet (142g)

150 g Baby Potatoes

0.5 tbsp Olive Oil (7g)

2 oz Nonfat Greek Yogurt (57g)

1 Lemon Wedge

1 Garlic Clove

2 tbsp Fresh Herbs

Pinch of Salt & Black Pepper

PREPARATION

  • 1

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

  • 2

    Wash and cut the baby potatoes into wedges. Toss them with olive oil, a pinch of salt, pepper, and finely minced garlic.

  • 3

    Spread the potato wedges on a baking sheet lined with parchment paper. Roast for about 25-30 minutes, flipping halfway through until they are golden and crispy.

  • 4

    While the potatoes roast, pat the cod fillet dry and season both sides with salt, pepper, and chopped fresh herbs. Squeeze a bit of lemon juice over the fish.

  • 5

    Place the seasoned cod on a lightly greased baking tray. Bake in the oven for about 10-12 minutes, or until the fish is opaque and flakes easily with a fork.

  • 6

    Once both the cod and potato wedges are done, plate them and serve with a side of nonfat Greek yogurt (optionally mixed with a dash of lemon juice and extra herbs) for a refreshing dip.

  • 7

    Garnish with an extra lemon wedge on the side and a sprinkle of fresh herbs if desired, then enjoy your meal.