Crispy Baked Cod with Seasoned Sweet Potato Wedges

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Cod with Seasoned Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod with Seasoned Sweet Potato Wedges

Savor the delightful crunch of baked cod with a light, herb-infused crust paired with perfectly seasoned sweet potato wedges. This dish offers a harmonious blend of tender fish and hearty veggies, elevated by a drizzle of olive oil and a hint of citrus – a balanced and satisfying option for any meal.

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NUTRITION

420kcal
Protein
40.4g
Fat
7.6g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 medium Sweet Potato

1 tsp Olive Oil

1/4 cup Panko Breadcrumbs

1 tbsp Lemon Juice

1 tsp Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Peel and cut the sweet potato into wedges. In a bowl, toss the wedges with olive oil, paprika, salt, and pepper.

  • 3

    Arrange the seasoned sweet potato wedges on the baking sheet and bake for about 20 minutes, flipping halfway through.

  • 4

    Meanwhile, pat the cod fillet dry with paper towels. Lightly season with salt and pepper.

  • 5

    Sprinkle panko breadcrumbs evenly over the cod fillet and drizzle with lemon juice.

  • 6

    Once the sweet potato wedges have baked for 20 minutes, make space on the baking sheet and place the cod fillet.

  • 7

    Bake the cod for an additional 10-12 minutes until it flakes easily with a fork and the breadcrumbs are golden and crispy.

  • 8

    Remove from the oven and serve the crispy baked cod alongside the seasoned sweet potato wedges.

Crispy Baked Cod with Seasoned Sweet Potato Wedges

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Cod with Seasoned Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod with Seasoned Sweet Potato Wedges

Savor the delightful crunch of baked cod with a light, herb-infused crust paired with perfectly seasoned sweet potato wedges. This dish offers a harmonious blend of tender fish and hearty veggies, elevated by a drizzle of olive oil and a hint of citrus – a balanced and satisfying option for any meal.

NUTRITION

420kcal
Protein
40.4g
Fat
7.6g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 medium Sweet Potato

1 tsp Olive Oil

1/4 cup Panko Breadcrumbs

1 tbsp Lemon Juice

1 tsp Paprika

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Peel and cut the sweet potato into wedges. In a bowl, toss the wedges with olive oil, paprika, salt, and pepper.

  • 3

    Arrange the seasoned sweet potato wedges on the baking sheet and bake for about 20 minutes, flipping halfway through.

  • 4

    Meanwhile, pat the cod fillet dry with paper towels. Lightly season with salt and pepper.

  • 5

    Sprinkle panko breadcrumbs evenly over the cod fillet and drizzle with lemon juice.

  • 6

    Once the sweet potato wedges have baked for 20 minutes, make space on the baking sheet and place the cod fillet.

  • 7

    Bake the cod for an additional 10-12 minutes until it flakes easily with a fork and the breadcrumbs are golden and crispy.

  • 8

    Remove from the oven and serve the crispy baked cod alongside the seasoned sweet potato wedges.