Crispy Baked White Fish with Roasted Potato Wedges

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked White Fish with Roasted Potato Wedges

YOUR SOLIN GENERATED RECIPE

Crispy Baked White Fish with Roasted Potato Wedges

Enjoy a flavorful, crispy baked white fish paired with perfectly roasted potato wedges. The light golden crust on the fish combined with the tender, seasoned potatoes creates a satisfying meal that's both wholesome and delicious.

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NUTRITION

489kcal
Protein
37.4g
Fat
16.8g
Carbs
49.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 medium Baby Potato

1 tbsp Olive Oil

1/4 cup Panko Breadcrumbs

1 tbsp Lemon Juice

1/2 tsp Salt

1/4 tsp Pepper

1/2 tsp Garlic Powder

1/2 tsp Paprika

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PREPARATION

  • 1

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

  • 2

    Wash the baby potato and cut it into wedges. Toss with half of the olive oil, a pinch of salt, pepper, garlic powder, and paprika.

  • 3

    Spread the potato wedges on a baking sheet in a single layer and place in the oven. Roast for about 25-30 minutes, turning halfway through for even browning.

  • 4

    Meanwhile, pat the cod fillet dry with a paper towel. Brush lightly with the remaining olive oil and drizzle with lemon juice.

  • 5

    Sprinkle the panko breadcrumbs evenly over the fish, pressing gently so they adhere.

  • 6

    Season the fish with a pinch of salt, pepper, garlic powder, and paprika.

  • 7

    Place the fish on a lightly greased baking dish or sheet. Bake in the oven for about 12-15 minutes or until the fish flakes easily with a fork and the panko is golden.

  • 8

    Serve the crispy baked fish alongside the roasted potato wedges, and enjoy a balanced, delicious meal.

Crispy Baked White Fish with Roasted Potato Wedges

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked White Fish with Roasted Potato Wedges

YOUR SOLIN GENERATED RECIPE

Crispy Baked White Fish with Roasted Potato Wedges

Enjoy a flavorful, crispy baked white fish paired with perfectly roasted potato wedges. The light golden crust on the fish combined with the tender, seasoned potatoes creates a satisfying meal that's both wholesome and delicious.

NUTRITION

489kcal
Protein
37.4g
Fat
16.8g
Carbs
49.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 medium Baby Potato

1 tbsp Olive Oil

1/4 cup Panko Breadcrumbs

1 tbsp Lemon Juice

1/2 tsp Salt

1/4 tsp Pepper

1/2 tsp Garlic Powder

1/2 tsp Paprika

PREPARATION

  • 1

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

  • 2

    Wash the baby potato and cut it into wedges. Toss with half of the olive oil, a pinch of salt, pepper, garlic powder, and paprika.

  • 3

    Spread the potato wedges on a baking sheet in a single layer and place in the oven. Roast for about 25-30 minutes, turning halfway through for even browning.

  • 4

    Meanwhile, pat the cod fillet dry with a paper towel. Brush lightly with the remaining olive oil and drizzle with lemon juice.

  • 5

    Sprinkle the panko breadcrumbs evenly over the fish, pressing gently so they adhere.

  • 6

    Season the fish with a pinch of salt, pepper, garlic powder, and paprika.

  • 7

    Place the fish on a lightly greased baking dish or sheet. Bake in the oven for about 12-15 minutes or until the fish flakes easily with a fork and the panko is golden.

  • 8

    Serve the crispy baked fish alongside the roasted potato wedges, and enjoy a balanced, delicious meal.