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 succulent cod fillets baked to a crispy perfection paired with golden roasted potato wedges. The dish is lightly seasoned with paprika, garlic, and a dash of lemon to enhance its natural flavors, and served with a creamy Greek yogurt dip for an extra protein boost.

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NUTRITION

442kcal
Protein
34.3g
Fat
16.6g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 medium Potato

1 tbsp Olive Oil

2 oz Nonfat Greek Yogurt

1 tsp Paprika

1 tsp Garlic Powder

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the cod fillet dry with a paper towel. Season both sides with salt, pepper, paprika, and garlic powder.

  • 3

    Place the seasoned cod on one part of the baking sheet.

  • 4

    Wash the potato and cut it into wedges. Toss the wedges in olive oil, salt, and pepper.

  • 5

    Spread the potato wedges on the baking sheet, ensuring they are in a single layer.

  • 6

    Bake in the preheated oven for about 15-20 minutes or until the cod is flaky and the potatoes are golden and crispy, flipping the wedges halfway through.

  • 7

    While baking, mix the nonfat Greek yogurt with lemon juice and a pinch of salt to create a light dip.

  • 8

    Serve the baked cod with roasted potato wedges on the side and drizzle or dip with the yogurt sauce.

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 succulent cod fillets baked to a crispy perfection paired with golden roasted potato wedges. The dish is lightly seasoned with paprika, garlic, and a dash of lemon to enhance its natural flavors, and served with a creamy Greek yogurt dip for an extra protein boost.

NUTRITION

442kcal
Protein
34.3g
Fat
16.6g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 medium Potato

1 tbsp Olive Oil

2 oz Nonfat Greek Yogurt

1 tsp Paprika

1 tsp Garlic Powder

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the cod fillet dry with a paper towel. Season both sides with salt, pepper, paprika, and garlic powder.

  • 3

    Place the seasoned cod on one part of the baking sheet.

  • 4

    Wash the potato and cut it into wedges. Toss the wedges in olive oil, salt, and pepper.

  • 5

    Spread the potato wedges on the baking sheet, ensuring they are in a single layer.

  • 6

    Bake in the preheated oven for about 15-20 minutes or until the cod is flaky and the potatoes are golden and crispy, flipping the wedges halfway through.

  • 7

    While baking, mix the nonfat Greek yogurt with lemon juice and a pinch of salt to create a light dip.

  • 8

    Serve the baked cod with roasted potato wedges on the side and drizzle or dip with the yogurt sauce.