YOUR SOLIN GENERATED RECIPE
Crispy Baked Cod with Roasted Potato Wedges
Savor the delightful combination of tender, flaky cod with a perfectly crisp exterior paired with golden roasted potato wedges. This dish offers a satisfying balance of lean protein and wholesome carbohydrates, accented by fragrant herbs and a hint of olive oil to enhance natural flavors.
INGREDIENTS
6 oz Cod Fillet
200 g White Potato with skin
0.5 tbsp Olive Oil Extra Virgin
1 tsp Paprika
1 tsp Garlic Powder
Salt and Black Pepper (to taste)
1 tbsp Lemon Juice
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Cut the potato into wedges. In a bowl, toss the potato wedges with olive oil, paprika, garlic powder, salt, and black pepper until evenly coated.
Spread the potato wedges on the baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, flipping halfway through, until they are golden and crisp.
While the potatoes are roasting, season the cod fillet lightly with salt and pepper. Optionally, drizzle a little lemon juice over the cod for an extra layer of flavor.
Place the seasoned cod on a separate baking sheet or in an oven-safe dish. Bake in the same oven for about 12-15 minutes until the cod is opaque and flakes easily with a fork.
Remove both the cod and roasted potato wedges from the oven. Squeeze some additional lemon juice over the cod if desired.
Plate the cod alongside the roasted potato wedges, and serve immediately.