Crispy Baked Cod with 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 Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod with Sweet Potato Wedges

Indulge in a light yet satisfying meal featuring tender baked cod with a crispy panko coating, paired with perfectly seasoned sweet potato wedges. The dish offers a delightful crunch and a harmonious balance of savory flavors, complemented by a squeeze of fresh lemon.

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NUTRITION

351kcal
Protein
34.9g
Fat
6.9g
Carbs
36.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 medium Sweet Potato

1/4 cup Panko Breadcrumbs

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Peel and cut the sweet potato into wedges. Toss them with a little olive oil, salt, pepper, and garlic powder, then spread them evenly on a baking sheet.

  • 3

    Place the sweet potato wedges in the oven and bake for about 20 minutes, turning halfway through for even crisping.

  • 4

    Meanwhile, pat dry the cod fillet. Drizzle a small amount of olive oil and lemon juice over the fish, and season with salt, pepper, and a pinch of garlic powder.

  • 5

    Lightly press the cod fillet into the panko breadcrumbs to coat evenly.

  • 6

    Place the coated cod on a separate baking sheet lined with parchment paper.

  • 7

    When the sweet potatoes have been baking for about 20 minutes, add the cod to the oven and bake both for an additional 12-15 minutes until the cod is opaque and the coating is golden and crispy.

  • 8

    Once done, remove from the oven and serve the crispy baked cod alongside the sweet potato wedges, with extra lemon wedges if desired.

Crispy Baked Cod with 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 Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod with Sweet Potato Wedges

Indulge in a light yet satisfying meal featuring tender baked cod with a crispy panko coating, paired with perfectly seasoned sweet potato wedges. The dish offers a delightful crunch and a harmonious balance of savory flavors, complemented by a squeeze of fresh lemon.

NUTRITION

351kcal
Protein
34.9g
Fat
6.9g
Carbs
36.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 medium Sweet Potato

1/4 cup Panko Breadcrumbs

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Peel and cut the sweet potato into wedges. Toss them with a little olive oil, salt, pepper, and garlic powder, then spread them evenly on a baking sheet.

  • 3

    Place the sweet potato wedges in the oven and bake for about 20 minutes, turning halfway through for even crisping.

  • 4

    Meanwhile, pat dry the cod fillet. Drizzle a small amount of olive oil and lemon juice over the fish, and season with salt, pepper, and a pinch of garlic powder.

  • 5

    Lightly press the cod fillet into the panko breadcrumbs to coat evenly.

  • 6

    Place the coated cod on a separate baking sheet lined with parchment paper.

  • 7

    When the sweet potatoes have been baking for about 20 minutes, add the cod to the oven and bake both for an additional 12-15 minutes until the cod is opaque and the coating is golden and crispy.

  • 8

    Once done, remove from the oven and serve the crispy baked cod alongside the sweet potato wedges, with extra lemon wedges if desired.