Crispy Oven-Baked Fish with Roasted Sweet Potato Wedges

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

Crispy Oven-Baked Fish with Roasted Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Crispy Oven-Baked Fish with Roasted Sweet Potato Wedges

Enjoy tender, flaky cod fillets crisped to perfection with a light panko coating, paired with naturally sweet roasted potato wedges drizzled in olive oil. This dish delivers a satisfying crunch and a delightful balance of flavors, perfect for any meal of the day.

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NUTRITION

394kcal
Protein
35.6g
Fat
8.6g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

5 oz cod fillet

1 large egg white

1/4 cup panko breadcrumbs

1 medium sweet potato (approx. 150g)

1/2 tbsp olive oil

Salt & Pepper to taste

1/2 tsp smoked paprika

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Peel and cut the sweet potato into wedges. Toss them with olive oil, salt, pepper, and smoked paprika. Spread evenly on the baking sheet.

  • 3

    Place the sweet potato wedges in the oven and roast for about 25-30 minutes, turning halfway through until golden and tender.

  • 4

    While the wedges roast, pat the cod fillets dry and season both sides with salt and pepper.

  • 5

    Beat the egg white in a shallow bowl. Place the panko breadcrumbs in a separate shallow dish.

  • 6

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

  • 7

    Place the coated cod on a separate baking sheet lined with parchment paper. Bake in the oven at 425°F for 10-12 minutes, or until the fish is opaque and the coating is crispy.

  • 8

    Serve the crispy oven-baked fish alongside the roasted sweet potato wedges and enjoy!

Crispy Oven-Baked Fish with Roasted Sweet Potato Wedges

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

Crispy Oven-Baked Fish with Roasted Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Crispy Oven-Baked Fish with Roasted Sweet Potato Wedges

Enjoy tender, flaky cod fillets crisped to perfection with a light panko coating, paired with naturally sweet roasted potato wedges drizzled in olive oil. This dish delivers a satisfying crunch and a delightful balance of flavors, perfect for any meal of the day.

NUTRITION

394kcal
Protein
35.6g
Fat
8.6g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

5 oz cod fillet

1 large egg white

1/4 cup panko breadcrumbs

1 medium sweet potato (approx. 150g)

1/2 tbsp olive oil

Salt & Pepper to taste

1/2 tsp smoked paprika

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Peel and cut the sweet potato into wedges. Toss them with olive oil, salt, pepper, and smoked paprika. Spread evenly on the baking sheet.

  • 3

    Place the sweet potato wedges in the oven and roast for about 25-30 minutes, turning halfway through until golden and tender.

  • 4

    While the wedges roast, pat the cod fillets dry and season both sides with salt and pepper.

  • 5

    Beat the egg white in a shallow bowl. Place the panko breadcrumbs in a separate shallow dish.

  • 6

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

  • 7

    Place the coated cod on a separate baking sheet lined with parchment paper. Bake in the oven at 425°F for 10-12 minutes, or until the fish is opaque and the coating is crispy.

  • 8

    Serve the crispy oven-baked fish alongside the roasted sweet potato wedges and enjoy!