YOUR SOLIN GENERATED RECIPE
Crispy Baked Cod with Roasted Potato Wedges
Savor the delicate flavor of baked cod paired with crispy, golden roasted potato wedges. The light panko coating adds a delightful crunch, while a drizzle of olive oil and a hint of seasoning bring out irresistible aromas and textures. This dish makes for a balanced meal that satisfies both taste and nutrition, perfect for a wholesome dinner.
INGREDIENTS
5 oz Cod Fillet
1 medium Russet Potato
1 tbsp Olive Oil
1/4 cup Panko Bread Crumbs
0.5 tsp Garlic Powder
Pinch of Salt
Pinch of Black Pepper
1 Lemon Wedge
PREPARATION
Preheat your oven to 425°F (220°C).
Wash the russet potato thoroughly and cut it into wedges. Toss the potato wedges with half of the olive oil, a pinch of salt, and a pinch of black pepper. Spread them in a single layer on a baking sheet.
Place the potato wedges in the oven and roast for about 25-30 minutes until golden and crispy, flipping them halfway through the cooking time.
While the potatoes roast, prepare the cod fillet. Pat the cod dry with a paper towel. Lightly brush the cod with the remaining olive oil.
In a small bowl, mix the panko bread crumbs with garlic powder, and a small pinch of salt and black pepper.
Coat the cod fillet evenly with the panko mixture by pressing gently so it adheres to the surface.
Place the coated cod on a lightly greased baking sheet and bake in the oven (can be done concurrently with the wedges if space allows) for 12-15 minutes until the fish is cooked through and the coating is crispy.
Remove the cod and potato wedges from the oven. Serve the cod with a fresh squeeze of lemon from the lemon wedge over the top, alongside the crispy roasted potato wedges.
Enjoy your balanced and delicious meal!