Crispy Baked Cod with Roasted Sweet Potato Wedges

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

Crispy Baked Cod with Roasted Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod with Roasted Sweet Potato Wedges

Enjoy a light yet satisfying dish featuring a tender, crispy baked cod paired with delightful roasted sweet potato wedges. The cod is coated in seasoned panko breadcrumbs and baked to perfection, while the sweet potato wedges are roasted with a hint of olive oil and spices. This balanced meal offers a wonderful blend of textures and aromas for a wholesome dinner experience.

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NUTRITION

489kcal
Protein
40.3g
Fat
15.7g
Carbs
44.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 medium Sweet Potato

1 tbsp Olive Oil

1/4 cup Panko Bread Crumbs

1/2 tsp Salt

1/4 tsp Black Pepper

1/2 tsp Garlic Powder

1/2 tsp Paprika

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel (if desired) and cut the sweet potato into wedges. Toss the wedges with half of the olive oil, salt, pepper, garlic powder, and paprika.

  • 3

    Place the sweet potato wedges on a baking sheet lined with parchment paper and roast in the oven for about 25-30 minutes, flipping halfway through, until tender and slightly crispy.

  • 4

    Meanwhile, pat dry the cod fillet with paper towels. Brush the fillet lightly with the remaining olive oil.

  • 5

    In a shallow dish, combine the panko breadcrumbs with a pinch of salt, pepper, garlic powder, and paprika. Press each side of the cod fillet into the breadcrumb mixture to coat evenly.

  • 6

    Place the coated cod on a separate baking sheet lined with parchment paper.

  • 7

    Bake the cod in the oven for about 12-15 minutes, or until the fish flakes easily with a fork and the coating is golden and crispy.

  • 8

    Serve the crispy baked cod alongside the roasted sweet potato wedges. Enjoy your healthy and satisfying meal!

Crispy Baked Cod with Roasted Sweet Potato Wedges

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

Crispy Baked Cod with Roasted Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod with Roasted Sweet Potato Wedges

Enjoy a light yet satisfying dish featuring a tender, crispy baked cod paired with delightful roasted sweet potato wedges. The cod is coated in seasoned panko breadcrumbs and baked to perfection, while the sweet potato wedges are roasted with a hint of olive oil and spices. This balanced meal offers a wonderful blend of textures and aromas for a wholesome dinner experience.

NUTRITION

489kcal
Protein
40.3g
Fat
15.7g
Carbs
44.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 medium Sweet Potato

1 tbsp Olive Oil

1/4 cup Panko Bread Crumbs

1/2 tsp Salt

1/4 tsp Black Pepper

1/2 tsp Garlic Powder

1/2 tsp Paprika

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel (if desired) and cut the sweet potato into wedges. Toss the wedges with half of the olive oil, salt, pepper, garlic powder, and paprika.

  • 3

    Place the sweet potato wedges on a baking sheet lined with parchment paper and roast in the oven for about 25-30 minutes, flipping halfway through, until tender and slightly crispy.

  • 4

    Meanwhile, pat dry the cod fillet with paper towels. Brush the fillet lightly with the remaining olive oil.

  • 5

    In a shallow dish, combine the panko breadcrumbs with a pinch of salt, pepper, garlic powder, and paprika. Press each side of the cod fillet into the breadcrumb mixture to coat evenly.

  • 6

    Place the coated cod on a separate baking sheet lined with parchment paper.

  • 7

    Bake the cod in the oven for about 12-15 minutes, or until the fish flakes easily with a fork and the coating is golden and crispy.

  • 8

    Serve the crispy baked cod alongside the roasted sweet potato wedges. Enjoy your healthy and satisfying meal!