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

Savor the delicate flavors of flaky cod with a crispy, light panko coating paired with sweet potato wedges that are roasted to perfection. This dish offers a delightful mix of textures and bright citrus zest, making it a satisfying and nutritious meal option.

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NUTRITION

491kcal
Protein
37.8g
Fat
16.6g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet (170g)

1 medium Sweet Potato (150g)

1/4 cup Whole Wheat Panko Breadcrumbs (20g)

1 tablespoon Olive Oil

1/2 Lemon (for zest and juice)

1/2 teaspoon Paprika

Salt & Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Wash and cut the sweet potato into evenly sized wedges. Toss them in half of the olive oil, a pinch of salt, and pepper.

  • 3

    Spread the sweet potato wedges on a baking sheet lined with parchment paper and roast in the oven for about 25-30 minutes, turning halfway through until they are tender and slightly crispy.

  • 4

    While the wedges roast, prepare the cod. Pat the cod fillet dry with paper towels.

  • 5

    In a shallow bowl, combine the whole wheat panko breadcrumbs, paprika, a squeeze of lemon juice, and a light drizzle of olive oil. Season with salt and pepper.

  • 6

    Press the cod fillet gently into the breadcrumb mixture on both sides to ensure an even coating.

  • 7

    Place the coated cod on a lightly greased baking dish. Bake in the preheated oven for about 12-15 minutes, or until the fish flakes easily with a fork.

  • 8

    Plate the cod alongside the baked sweet potato wedges and garnish with lemon zest from the remaining half lemon.

  • 9

    Serve immediately and enjoy your crispy baked cod with sweet potato wedges.

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

Savor the delicate flavors of flaky cod with a crispy, light panko coating paired with sweet potato wedges that are roasted to perfection. This dish offers a delightful mix of textures and bright citrus zest, making it a satisfying and nutritious meal option.

NUTRITION

491kcal
Protein
37.8g
Fat
16.6g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet (170g)

1 medium Sweet Potato (150g)

1/4 cup Whole Wheat Panko Breadcrumbs (20g)

1 tablespoon Olive Oil

1/2 Lemon (for zest and juice)

1/2 teaspoon Paprika

Salt & Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Wash and cut the sweet potato into evenly sized wedges. Toss them in half of the olive oil, a pinch of salt, and pepper.

  • 3

    Spread the sweet potato wedges on a baking sheet lined with parchment paper and roast in the oven for about 25-30 minutes, turning halfway through until they are tender and slightly crispy.

  • 4

    While the wedges roast, prepare the cod. Pat the cod fillet dry with paper towels.

  • 5

    In a shallow bowl, combine the whole wheat panko breadcrumbs, paprika, a squeeze of lemon juice, and a light drizzle of olive oil. Season with salt and pepper.

  • 6

    Press the cod fillet gently into the breadcrumb mixture on both sides to ensure an even coating.

  • 7

    Place the coated cod on a lightly greased baking dish. Bake in the preheated oven for about 12-15 minutes, or until the fish flakes easily with a fork.

  • 8

    Plate the cod alongside the baked sweet potato wedges and garnish with lemon zest from the remaining half lemon.

  • 9

    Serve immediately and enjoy your crispy baked cod with sweet potato wedges.