YOUR SOLIN GENERATED RECIPE
Lemon-Herb Crusted Cod with Crispy Roasted Potato Wedges
Savor the delicate flavors of lemon and fresh herbs on a tender 6-ounce cod fillet paired with satisfyingly crispy roasted potato wedges. This beautifully balanced dish offers a burst of zesty freshness complemented by a crunchy, light herb crust, making it an ideal meal choice for any time of day.
INGREDIENTS
6 oz Cod Fillet (170g)
1/8 cup Panko Breadcrumbs (15g)
1/2 Lemon (zest and juice, ~30g)
1 tbsp Fresh Parsley (chopped, ~3g)
1/4 tsp Garlic Powder
1 medium White Potato (~150g)
1 tbsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Prepare the potato wedges by washing and cutting the medium potato into wedges. Toss the wedges with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 25-30 minutes, turning halfway through, until crispy and golden.
While the potatoes roast, pat the cod fillet dry with paper towels. Season both sides lightly with salt, pepper, and garlic powder.
In a small bowl, combine the panko breadcrumbs, lemon zest, and chopped fresh parsley. Drizzle a few drops of lemon juice over the mixture to help it adhere.
Press the breadcrumb mixture evenly onto the top side of the cod fillet to form a crust.
Place the cod on a lightly oiled baking sheet or in an oven-safe dish. Bake in the preheated oven for about 12-15 minutes, or until the fish flakes easily with a fork.
Plate the baked cod alongside the crispy roasted potato wedges and finish with a squeeze of fresh lemon juice over the fish.
Serve immediately and enjoy your well-balanced, flavorful meal.