YOUR SOLIN GENERATED RECIPE
Crispy Baked Cod with Roasted Potato Wedges
Delight in a light yet flavorful dinner featuring tender baked cod encrusted in crispy panko breadcrumbs, paired with perfectly roasted potato wedges seasoned with olive oil and aromatic herbs. A balanced meal with just the right amount of protein and healthy fats to satisfy your taste buds and nutritional goals.
INGREDIENTS
7 ounces Cod Fillet
1 medium White Potato
0.5 tablespoon Olive Oil
2 tablespoons Panko Breadcrumbs
1 wedge Lemon
1 teaspoon Garlic Powder
1 teaspoon Paprika
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Pat the cod fillet dry with a paper towel. Season with salt, pepper, garlic powder, and paprika.
Lightly brush the cod with 0.5 tablespoon of olive oil and then press the panko breadcrumbs onto the surface to form a crisp coating.
Cut the white potato into wedges. Toss the wedges with a drizzle of olive oil (if desired, add a pinch of salt and pepper) to coat evenly.
Place the breadcrumb-coated cod on one side of the baking sheet and arrange the potato wedges on the other side.
Bake in the preheated oven for 15-18 minutes, or until the cod is opaque and flakes easily with a fork, and the potato wedges are golden and tender.
Finish with a squeeze of fresh lemon juice over the cod before serving.