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

Savor the delightful contrast between flaky, herb-seasoned baked cod and crispy roasted potato wedges dotted with a hint of lemon and fresh parsley. This dish delivers a pleasing blend of textures and flavors, making it a wholesome, satisfying meal suited for any time of the day.

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NUTRITION

342kcal
Protein
43.5g
Fat
5.9g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 medium Baby Potato (approx 150g)

1 tsp Olive Oil

2 Lemon Wedges

1 tsp Paprika

1 tsp Dried Parsley

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Wash the baby potato thoroughly and cut into wedges. Toss them with olive oil, paprika, dried parsley, salt, and pepper.

  • 3

    Place the potato wedges on the baking tray and roast in the oven for about 25-30 minutes, or until golden and crispy, turning halfway through.

  • 4

    Meanwhile, pat the cod fillet dry with paper towels. Season both sides with salt, pepper, and a light dusting of paprika.

  • 5

    Once the potato wedges have had about 15 minutes of roasting, create space on the baking tray and place the cod fillet skin-side down. Bake for an additional 10-12 minutes until the cod is opaque and flakes easily with a fork.

  • 6

    Remove from the oven and drizzle with fresh lemon juice. Garnish with additional lemon wedges if desired and serve immediately.

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

Savor the delightful contrast between flaky, herb-seasoned baked cod and crispy roasted potato wedges dotted with a hint of lemon and fresh parsley. This dish delivers a pleasing blend of textures and flavors, making it a wholesome, satisfying meal suited for any time of the day.

NUTRITION

342kcal
Protein
43.5g
Fat
5.9g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 medium Baby Potato (approx 150g)

1 tsp Olive Oil

2 Lemon Wedges

1 tsp Paprika

1 tsp Dried Parsley

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Wash the baby potato thoroughly and cut into wedges. Toss them with olive oil, paprika, dried parsley, salt, and pepper.

  • 3

    Place the potato wedges on the baking tray and roast in the oven for about 25-30 minutes, or until golden and crispy, turning halfway through.

  • 4

    Meanwhile, pat the cod fillet dry with paper towels. Season both sides with salt, pepper, and a light dusting of paprika.

  • 5

    Once the potato wedges have had about 15 minutes of roasting, create space on the baking tray and place the cod fillet skin-side down. Bake for an additional 10-12 minutes until the cod is opaque and flakes easily with a fork.

  • 6

    Remove from the oven and drizzle with fresh lemon juice. Garnish with additional lemon wedges if desired and serve immediately.