YOUR SOLIN GENERATED RECIPE
Oven-Baked Cod with Crispy Roasted Potatoes and Garlic-Charred Broccolini
Savor a lean and flavorful dish featuring tender oven-baked cod paired with crispy roasted potatoes and garlic-charred broccolini. This well-balanced plate delivers bright citrus notes, a satisfying crunch from the potatoes, and a lightly smoky finish from the broccolini, perfect for a wholesome dinner.
INGREDIENTS
6 oz Cod Fillet
100 g Red Potato
100 g Broccolini
1 tsp Olive Oil
1 Garlic Clove
1 Lemon Wedge
Salt and Pepper to taste
PREPARATION
Preheat the oven to 425°F.
Cube the red potato into bite-sized pieces, toss with half a teaspoon of olive oil, salt, and pepper, then spread evenly on a baking sheet. Roast for 20-25 minutes until golden and crispy, stirring halfway through.
While the potatoes roast, lightly coat the cod fillet with salt, pepper, and a squeeze of lemon juice. Place the cod on a parchment-lined baking tray.
In a small bowl, mix the remaining olive oil with the minced garlic. Toss the broccolini in the garlic oil, and season with a pinch of salt.
About 10 minutes into potato roasting, add the broccolini to a separate baking sheet and place under the broiler or in the oven with the cod. Roast for 8-10 minutes until the edges are charred and tender.
Place the cod in the oven during the last 10 minutes of cooking. Bake until the fish is opaque and flakes easily with a fork.
Plate the cod fillet with a generous serving of crispy roasted potatoes and garlic-charred broccolini. Garnish with an extra lemon wedge if desired before serving.