YOUR SOLIN GENERATED RECIPE
Crispy Baked Cod with Roasted Sweet Potato Wedges
A light yet satisfying meal featuring flaky, crispy baked cod paired with tender roasted sweet potato wedges. The cod is brushed with olive oil and seasoned with a blend of paprika, garlic powder, salt, and pepper, and then baked to a perfect crisp. Complemented by the natural sweetness of roasted sweet potatoes, this dish delivers a harmonious balance of flavors and textures that's heart-healthy and ideal for a clean eating lifestyle.
INGREDIENTS
7 oz Cod Fillet
1 medium Sweet Potato
2 tsp Olive Oil
1 tsp Paprika
1 tsp Garlic Powder
Pinch Salt
Pinch Black Pepper
PREPARATION
Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper and lightly drizzle half the olive oil over it.
Cut the sweet potato into wedges, ensuring they are similar in size for even roasting. Toss with a pinch of salt, pepper, and half of the olive oil.
Place the sweet potato wedges on the prepared baking sheet and roast in the preheated oven for about 20-25 minutes, flipping halfway through.
While the potatoes roast, prepare the cod fillet. Pat it dry with a paper towel and place it on a separate baking dish.
Brush the cod with a little olive oil and season evenly with paprika, garlic powder, a pinch of salt, and pepper.
Once the sweet potatoes have roasted for about 15 minutes, place the cod in the oven. Bake the cod for 10-12 minutes or until it flakes easily with a fork and becomes slightly crispy on the edges.
Remove both the cod and sweet potato wedges from the oven. Plate them together and garnish with a sprinkle of black pepper or fresh herbs if desired.
Serve immediately and enjoy your balanced, nutrient-packed meal.