Crispy Baked Cod with Roasted 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 Potato Wedges

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod with Roasted Potato Wedges

Enjoy a flavorful dinner featuring tender cod fillets coated in a light whole wheat breadcrumb crust paired with perfectly roasted potato wedges. The dish is seasoned with a touch of paprika and finished with a squeeze of fresh lemon, delivering a harmonious blend of crisp textures and delicate flavors.

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NUTRITION

409kcal
Protein
37g
Fat
7.6g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 medium Potato

1 tsp Olive Oil

1/4 cup Whole Wheat Breadcrumbs

1 tsp Paprika

Salt and Pepper to taste

1 Lemon Wedge

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Wash the potato and cut it into wedges. Toss the wedges with olive oil, salt, and pepper, and spread them on a baking sheet.

  • 3

    Place the potato wedges in the oven and roast for about 25 minutes, flipping halfway through for even browning.

  • 4

    Meanwhile, pat the cod fillet dry with a paper towel. Season with salt, pepper, and paprika.

  • 5

    Sprinkle the whole wheat breadcrumbs evenly over the top of the cod, pressing lightly to adhere.

  • 6

    Once the potato wedges are halfway done, place the seasoned cod fillet on a separate baking tray.

  • 7

    Bake the cod for about 12-15 minutes or until the fish is opaque and flakes easily with a fork.

  • 8

    Remove both trays from the oven. Serve the crispy baked cod alongside the roasted potato wedges and garnish with a fresh lemon wedge for added brightness.

Crispy Baked Cod with Roasted 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 Potato Wedges

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod with Roasted Potato Wedges

Enjoy a flavorful dinner featuring tender cod fillets coated in a light whole wheat breadcrumb crust paired with perfectly roasted potato wedges. The dish is seasoned with a touch of paprika and finished with a squeeze of fresh lemon, delivering a harmonious blend of crisp textures and delicate flavors.

NUTRITION

409kcal
Protein
37g
Fat
7.6g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 medium Potato

1 tsp Olive Oil

1/4 cup Whole Wheat Breadcrumbs

1 tsp Paprika

Salt and Pepper to taste

1 Lemon Wedge

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Wash the potato and cut it into wedges. Toss the wedges with olive oil, salt, and pepper, and spread them on a baking sheet.

  • 3

    Place the potato wedges in the oven and roast for about 25 minutes, flipping halfway through for even browning.

  • 4

    Meanwhile, pat the cod fillet dry with a paper towel. Season with salt, pepper, and paprika.

  • 5

    Sprinkle the whole wheat breadcrumbs evenly over the top of the cod, pressing lightly to adhere.

  • 6

    Once the potato wedges are halfway done, place the seasoned cod fillet on a separate baking tray.

  • 7

    Bake the cod for about 12-15 minutes or until the fish is opaque and flakes easily with a fork.

  • 8

    Remove both trays from the oven. Serve the crispy baked cod alongside the roasted potato wedges and garnish with a fresh lemon wedge for added brightness.