YOUR SOLIN GENERATED RECIPE
Crispy Baked Cod with Roasted Sweet Potato Wedges
Savor the delicate texture of perfectly baked cod paired with crispy roasted sweet potato wedges. The dish features a light, herb-infused crust on the cod, complemented by the natural sweetness of the roasted potato, all drizzled with olive oil and finished with a squeeze of fresh lemon.
INGREDIENTS
6 oz Cod Fillet
1 medium Sweet Potato
1 tbsp Extra Virgin Olive Oil
1 tsp Paprika
Pinch of Salt
Pinch of Black Pepper
1 Lemon Wedge
PREPARATION
Preheat your oven to 425°F (220°C).
Wash the sweet potato thoroughly and cut it into wedge shapes. Toss the wedges in half of the olive oil, a pinch of salt, and black pepper.
Place the sweet potato wedges on a baking sheet lined with parchment paper and roast in the oven for about 25-30 minutes, turning once halfway through, until crispy on the edges.
Meanwhile, prepare the cod by patting it dry with paper towels. Brush both sides lightly with the remaining olive oil and season with paprika, a pinch of salt, and black pepper.
Place the seasoned cod on a separate baking dish lined with parchment paper. Bake in the preheated oven for approximately 12-15 minutes or until the fish is opaque and flakes easily with a fork.
Once both components are cooked, serve the crispy baked cod alongside the roasted sweet potato wedges and garnish with a fresh lemon wedge for an added burst of tang.
Enjoy your healthy, balanced meal!