Panko-Crusted White Fish with Crispy Baked Potato Wedges

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

Panko-Crusted White Fish with Crispy Baked Potato Wedges

YOUR SOLIN GENERATED RECIPE

Panko-Crusted White Fish with Crispy Baked Potato Wedges

Enjoy a light yet crispy plate featuring tender white fish coated in a crunchy panko crust paired with perfectly baked potato wedges. This dish brings a satisfying blend of textures and flavors, delivering a well-balanced meal that's both nutritious and delicious.

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NUTRITION

475kcal
Protein
39.7g
Fat
17g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet (170g)

1/4 cup Panko Breadcrumbs (25g)

1 large Egg White (33g)

1 medium Russet Potato (150g)

1 tbsp Olive Oil

Salt & Pepper to taste

Mixed Herbs to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the russet potato into wedges. Toss the wedges with olive oil, salt, pepper, and a pinch of mixed herbs.

  • 3

    Spread the potato wedges on a baking sheet in a single layer. Bake for 25-30 minutes, flipping halfway through, until crispy and golden.

  • 4

    While the potatoes are baking, prepare the fish. Pat the cod fillet dry with a paper towel.

  • 5

    In a small bowl, beat the egg white lightly. In another shallow dish, place the panko breadcrumbs mixed with a pinch of salt, pepper, and additional herbs if desired.

  • 6

    Dip the cod fillet in the egg white, then coat evenly with the panko breadcrumbs.

  • 7

    Place the crusted cod on a parchment-lined baking tray and bake in the same oven for 12-15 minutes until the fish flakes easily with a fork and the crust is golden.

  • 8

    Once both the fish and wedges are done, plate them together and serve immediately.

Panko-Crusted White Fish with Crispy Baked Potato Wedges

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

Panko-Crusted White Fish with Crispy Baked Potato Wedges

YOUR SOLIN GENERATED RECIPE

Panko-Crusted White Fish with Crispy Baked Potato Wedges

Enjoy a light yet crispy plate featuring tender white fish coated in a crunchy panko crust paired with perfectly baked potato wedges. This dish brings a satisfying blend of textures and flavors, delivering a well-balanced meal that's both nutritious and delicious.

NUTRITION

475kcal
Protein
39.7g
Fat
17g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet (170g)

1/4 cup Panko Breadcrumbs (25g)

1 large Egg White (33g)

1 medium Russet Potato (150g)

1 tbsp Olive Oil

Salt & Pepper to taste

Mixed Herbs to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the russet potato into wedges. Toss the wedges with olive oil, salt, pepper, and a pinch of mixed herbs.

  • 3

    Spread the potato wedges on a baking sheet in a single layer. Bake for 25-30 minutes, flipping halfway through, until crispy and golden.

  • 4

    While the potatoes are baking, prepare the fish. Pat the cod fillet dry with a paper towel.

  • 5

    In a small bowl, beat the egg white lightly. In another shallow dish, place the panko breadcrumbs mixed with a pinch of salt, pepper, and additional herbs if desired.

  • 6

    Dip the cod fillet in the egg white, then coat evenly with the panko breadcrumbs.

  • 7

    Place the crusted cod on a parchment-lined baking tray and bake in the same oven for 12-15 minutes until the fish flakes easily with a fork and the crust is golden.

  • 8

    Once both the fish and wedges are done, plate them together and serve immediately.