Lemon-Herb Crispy Baked White Fish with Crispy Roasted Potato Wedges

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

Lemon-Herb Crispy Baked White Fish with Crispy Roasted Potato Wedges

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Crispy Baked White Fish with Crispy Roasted Potato Wedges

Enjoy a vibrant, light dish that pairs tender, flaky white fish with zesty lemon-herb seasoning alongside perfectly crispy roasted potato wedges. The refreshing citrus notes balance the savory herbs and crunchy potatoes, making for a satisfyingly healthy meal.

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NUTRITION

364kcal
Protein
33.6g
Fat
10.3g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 medium Yukon Gold Potato

2 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Lemon Zest

1 clove Garlic, minced

1 tbsp Fresh Parsley, chopped

1 pinch Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line one baking sheet with parchment paper for the potatoes and another for the fish if needed.

  • 2

    Wash the Yukon Gold potato thoroughly. Cut it into wedges, ensuring they are similar in size for even roasting.

  • 3

    Place the potato wedges in a bowl and toss with 2 teaspoons of olive oil, a pinch of dried thyme, salt, and pepper. Spread them out in a single layer on the prepared baking sheet.

  • 4

    Roast the potato wedges in the preheated oven for 25-30 minutes, turning them halfway through, until they are golden and crispy on the edges.

  • 5

    While the potatoes begin roasting, prepare the fish marinade. In a small bowl, combine 1 tablespoon of lemon juice, 1 teaspoon of lemon zest, 1 minced garlic clove, and 1 tablespoon of chopped fresh parsley. Season the mixture with salt and pepper.

  • 6

    Pat the cod fillet dry with a paper towel. Lightly score the surface for better crisping and rub the lemon-herb mixture evenly over the fish.

  • 7

    Place the fish on the second baking sheet and bake in the oven (you may place it in alongside the potatoes if space allows) for 12-15 minutes or until the fish is opaque and flakes easily with a fork.

  • 8

    Remove both the fish and potato wedges from the oven. Serve the crispy baked white fish alongside the roasted potato wedges, and enjoy the bright, fresh flavors of lemon and herbs.

Lemon-Herb Crispy Baked White Fish with Crispy Roasted Potato Wedges

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

Lemon-Herb Crispy Baked White Fish with Crispy Roasted Potato Wedges

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Crispy Baked White Fish with Crispy Roasted Potato Wedges

Enjoy a vibrant, light dish that pairs tender, flaky white fish with zesty lemon-herb seasoning alongside perfectly crispy roasted potato wedges. The refreshing citrus notes balance the savory herbs and crunchy potatoes, making for a satisfyingly healthy meal.

NUTRITION

364kcal
Protein
33.6g
Fat
10.3g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 medium Yukon Gold Potato

2 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Lemon Zest

1 clove Garlic, minced

1 tbsp Fresh Parsley, chopped

1 pinch Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line one baking sheet with parchment paper for the potatoes and another for the fish if needed.

  • 2

    Wash the Yukon Gold potato thoroughly. Cut it into wedges, ensuring they are similar in size for even roasting.

  • 3

    Place the potato wedges in a bowl and toss with 2 teaspoons of olive oil, a pinch of dried thyme, salt, and pepper. Spread them out in a single layer on the prepared baking sheet.

  • 4

    Roast the potato wedges in the preheated oven for 25-30 minutes, turning them halfway through, until they are golden and crispy on the edges.

  • 5

    While the potatoes begin roasting, prepare the fish marinade. In a small bowl, combine 1 tablespoon of lemon juice, 1 teaspoon of lemon zest, 1 minced garlic clove, and 1 tablespoon of chopped fresh parsley. Season the mixture with salt and pepper.

  • 6

    Pat the cod fillet dry with a paper towel. Lightly score the surface for better crisping and rub the lemon-herb mixture evenly over the fish.

  • 7

    Place the fish on the second baking sheet and bake in the oven (you may place it in alongside the potatoes if space allows) for 12-15 minutes or until the fish is opaque and flakes easily with a fork.

  • 8

    Remove both the fish and potato wedges from the oven. Serve the crispy baked white fish alongside the roasted potato wedges, and enjoy the bright, fresh flavors of lemon and herbs.