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

Delight in a crunchy, herb-infused cod fillet paired with golden roasted red potato wedges and a tangy Greek yogurt lemon-dill dip. This dish is crisp on the outside and tender inside, offering a balanced blend of flavors and textures perfect for a wholesome dinner.

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NUTRITION

415kcal
Protein
43.5g
Fat
16.3g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet (170g)

1 medium Red Potato (150g)

1 tbsp Olive Oil (13.5g)

100g Plain Nonfat Greek Yogurt

1 Lemon wedge

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PREPARATION

  • 1

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

  • 2

    Wash and cut the red potato into wedges. Toss the wedges in half of the olive oil, and season lightly with salt and pepper.

  • 3

    Place the potato wedges on the baking sheet in a single layer. Roast in the oven for 25-30 minutes, turning halfway, until golden and crispy.

  • 4

    Meanwhile, pat the cod fillet dry with paper towels. Drizzle with the remaining olive oil, and season with salt, pepper, and a squeeze of lemon juice. Optionally, add a pinch of lemon zest and fresh dill for extra flavor.

  • 5

    Place the seasoned cod on a separate lightly greased baking dish. Bake in the oven for 12-15 minutes, or until the fish flakes easily with a fork and has a crispy exterior.

  • 6

    While the cod and potatoes are baking, prepare the dip by mixing the Greek yogurt with a small squeeze of lemon juice, a pinch of salt, and some chopped fresh dill.

  • 7

    Once cooked, plate the crispy baked cod alongside the roasted potato wedges. Serve with the lemon-dill Greek yogurt dip on the side.

  • 8

    Enjoy this nutritious, well-balanced meal that perfectly fits within your protein and calorie goals.

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

Delight in a crunchy, herb-infused cod fillet paired with golden roasted red potato wedges and a tangy Greek yogurt lemon-dill dip. This dish is crisp on the outside and tender inside, offering a balanced blend of flavors and textures perfect for a wholesome dinner.

NUTRITION

415kcal
Protein
43.5g
Fat
16.3g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet (170g)

1 medium Red Potato (150g)

1 tbsp Olive Oil (13.5g)

100g Plain Nonfat Greek Yogurt

1 Lemon wedge

PREPARATION

  • 1

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

  • 2

    Wash and cut the red potato into wedges. Toss the wedges in half of the olive oil, and season lightly with salt and pepper.

  • 3

    Place the potato wedges on the baking sheet in a single layer. Roast in the oven for 25-30 minutes, turning halfway, until golden and crispy.

  • 4

    Meanwhile, pat the cod fillet dry with paper towels. Drizzle with the remaining olive oil, and season with salt, pepper, and a squeeze of lemon juice. Optionally, add a pinch of lemon zest and fresh dill for extra flavor.

  • 5

    Place the seasoned cod on a separate lightly greased baking dish. Bake in the oven for 12-15 minutes, or until the fish flakes easily with a fork and has a crispy exterior.

  • 6

    While the cod and potatoes are baking, prepare the dip by mixing the Greek yogurt with a small squeeze of lemon juice, a pinch of salt, and some chopped fresh dill.

  • 7

    Once cooked, plate the crispy baked cod alongside the roasted potato wedges. Serve with the lemon-dill Greek yogurt dip on the side.

  • 8

    Enjoy this nutritious, well-balanced meal that perfectly fits within your protein and calorie goals.