YOUR SOLIN GENERATED RECIPE
Crispy Baked Cod with Crispy Roasted Potato Wedges and Fresh Green Beans
Enjoy a light yet delicious meal featuring tender, flaky cod with a crisp breadcrumb coating, perfectly roasted potato wedges, and fresh green beans tossed in a hint of olive oil and herbs. This well-balanced dish offers satisfying crunch and bright flavors with a clean finish.
INGREDIENTS
6 ounces Cod Fillet
1/4 cup Whole Wheat Breadcrumbs
150 grams Potato
100 grams Fresh Green Beans
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
Salt and Pepper to taste
Garlic Powder to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper and lightly spray with olive oil.
Pat the cod fillet dry with paper towels. Season with salt, pepper, and a sprinkle of garlic powder. Drizzle a little lemon juice over the fillet.
Lightly press the cod fillet into the whole wheat breadcrumbs to coat evenly.
Cut the potato into wedges. Toss them in olive oil, salt, pepper, and a pinch of garlic powder.
Spread the potato wedges on one side of the baking sheet and place the breadcrumb-coated cod on the other side.
Bake in the preheated oven for 12-15 minutes, or until the cod is opaque and flakes easily with a fork and the potato wedges are golden and crispy.
Meanwhile, steam or lightly sauté the fresh green beans until just tender but still crisp. Season with a pinch of salt and a squeeze of lemon juice.
Plate the baked cod with a serving of crispy roasted potato wedges and green beans. Serve immediately and enjoy your balanced meal.