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 plate of tender, flaky cod baked to perfection with a light, crunchy panko crust paired with golden roasted potato wedges. This balanced dish features bright lemon accents and aromatic herbs, offering a satisfying crunch and comforting warmth perfect for any meal.

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NUTRITION

377kcal
Protein
36.1g
Fat
9.8g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet (~170g)

1 medium Potato (~150g)

1/2 tbsp Olive Oil (~7.5g)

0.5 oz Panko Breadcrumbs (~14g)

1 tbsp Lemon Juice (~15g)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Cut the potato into wedges. Toss the wedges in half of the olive oil, salt, and pepper.

  • 3

    Spread the potato wedges on the baking sheet and roast in the oven for 25-30 minutes until golden and tender.

  • 4

    While the potatoes roast, pat the cod fillet dry with paper towels. Lightly season with salt and pepper.

  • 5

    Mix the panko breadcrumbs with lemon juice and the remaining olive oil. Press this mixture onto the top of the cod fillet to form a crunchy crust.

  • 6

    Place the cod on a separate lightly greased baking dish and bake in the oven for 12-15 minutes, or until the cod is opaque and flakes easily with a fork.

  • 7

    Plate a serving of roasted potato wedges alongside the crispy baked cod and garnish with an extra squeeze of lemon if desired.

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 plate of tender, flaky cod baked to perfection with a light, crunchy panko crust paired with golden roasted potato wedges. This balanced dish features bright lemon accents and aromatic herbs, offering a satisfying crunch and comforting warmth perfect for any meal.

NUTRITION

377kcal
Protein
36.1g
Fat
9.8g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet (~170g)

1 medium Potato (~150g)

1/2 tbsp Olive Oil (~7.5g)

0.5 oz Panko Breadcrumbs (~14g)

1 tbsp Lemon Juice (~15g)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the potato into wedges. Toss the wedges in half of the olive oil, salt, and pepper.

  • 3

    Spread the potato wedges on the baking sheet and roast in the oven for 25-30 minutes until golden and tender.

  • 4

    While the potatoes roast, pat the cod fillet dry with paper towels. Lightly season with salt and pepper.

  • 5

    Mix the panko breadcrumbs with lemon juice and the remaining olive oil. Press this mixture onto the top of the cod fillet to form a crunchy crust.

  • 6

    Place the cod on a separate lightly greased baking dish and bake in the oven for 12-15 minutes, or until the cod is opaque and flakes easily with a fork.

  • 7

    Plate a serving of roasted potato wedges alongside the crispy baked cod and garnish with an extra squeeze of lemon if desired.