YOUR SOLIN GENERATED RECIPE
Crispy Baked White Fish with Roasted Sweet Potato Wedges
Enjoy a satisfying meal featuring a crispy, herb-seasoned white fish fillet paired with tender roasted sweet potato wedges. This dish is light yet flavorful, making it perfect for a health-conscious dinner option with a delicious balance of textures and bright citrus notes.
INGREDIENTS
6 oz white fish fillet (tilapia)
1 medium sweet potato
1 tbsp olive oil
Salt, pepper, garlic powder, smoked paprika
1 tbsp fresh parsley
1 lemon wedge
PREPARATION
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Peel (if preferred) and cut the sweet potato into wedge-shaped pieces. In a bowl, toss the sweet potato wedges with half of the olive oil, a pinch of salt, and pepper.
Place the sweet potato wedges on the baking sheet in a single layer and roast in the oven for about 25-30 minutes, flipping halfway through for even browning.
Meanwhile, pat the white fish fillet dry with a paper towel. Lightly brush with the remaining olive oil and season with salt, pepper, garlic powder, and smoked paprika.
After the sweet potatoes have roasted for about 15 minutes, clear a space on the baking sheet for the fish. Place the seasoned fish on the same sheet if there's room, or use a separate baking dish.
Return the fish to the oven and bake for an additional 10-12 minutes, or until the fish is opaque and flakes easily with a fork.
Once done, remove the fish and sweet potato wedges from the oven. Garnish the fish with fresh parsley and serve with a lemon wedge for an added burst of flavor.
Plate the crispy white fish alongside the roasted sweet potato wedges and enjoy your nutritious meal.