Crispy Baked White Fish with Roasted Herb Potatoes

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

Crispy Baked White Fish with Roasted Herb Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Baked White Fish with Roasted Herb Potatoes

Enjoy a light yet satisfying meal featuring a delicately seasoned, crispy baked white fish paired with perfectly roasted herb-infused baby potatoes. The dish harmoniously balances tender flaky fish with the rustic charm of roasted potatoes, enhanced by fragrant rosemary and a touch of lemon brightness.

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NUTRITION

326kcal
Protein
42.2g
Fat
6.3g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

150 g Baby Potatoes

1 tsp Olive Oil

2 sprigs Fresh Rosemary

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Rinse and halve the baby potatoes. Toss them with olive oil, chopped fresh rosemary (reserve a small sprig for garnish), salt, and pepper.

  • 3

    Spread the potatoes on a baking sheet in a single layer and roast for about 20-25 minutes until golden and tender. Stir halfway through for even cooking.

  • 4

    While the potatoes roast, season the cod fillet with salt, pepper, and a drizzle of lemon juice. Place the fillet on a lightly oiled baking dish.

  • 5

    Bake the fish in the oven for 10-12 minutes until it becomes opaque and flakes easily with a fork.

  • 6

    Arrange the roasted potatoes on a plate, place the crispy baked cod on top or alongside, and garnish with an extra sprig of rosemary and an additional squeeze of lemon if desired.

  • 7

    Serve immediately and enjoy the balanced blend of flavors and textures.

Crispy Baked White Fish with Roasted Herb Potatoes

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

Crispy Baked White Fish with Roasted Herb Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Baked White Fish with Roasted Herb Potatoes

Enjoy a light yet satisfying meal featuring a delicately seasoned, crispy baked white fish paired with perfectly roasted herb-infused baby potatoes. The dish harmoniously balances tender flaky fish with the rustic charm of roasted potatoes, enhanced by fragrant rosemary and a touch of lemon brightness.

NUTRITION

326kcal
Protein
42.2g
Fat
6.3g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

150 g Baby Potatoes

1 tsp Olive Oil

2 sprigs Fresh Rosemary

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Rinse and halve the baby potatoes. Toss them with olive oil, chopped fresh rosemary (reserve a small sprig for garnish), salt, and pepper.

  • 3

    Spread the potatoes on a baking sheet in a single layer and roast for about 20-25 minutes until golden and tender. Stir halfway through for even cooking.

  • 4

    While the potatoes roast, season the cod fillet with salt, pepper, and a drizzle of lemon juice. Place the fillet on a lightly oiled baking dish.

  • 5

    Bake the fish in the oven for 10-12 minutes until it becomes opaque and flakes easily with a fork.

  • 6

    Arrange the roasted potatoes on a plate, place the crispy baked cod on top or alongside, and garnish with an extra sprig of rosemary and an additional squeeze of lemon if desired.

  • 7

    Serve immediately and enjoy the balanced blend of flavors and textures.