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 light yet satisfying meal featuring tender cod fillets with a crunchy panko crust paired with perfectly roasted potato wedges. The fresh flavors of garlic, paprika, and a hint of olive oil bring everything together without overpowering the natural taste of the ingredients.

Try 7 days free, then $12.99 / mo.

NUTRITION

343kcal
Protein
32.8g
Fat
3.8g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Cod Fillet

1 medium Russet Potato

1 large Egg White

1/4 cup Panko Breadcrumbs

1/2 teaspoon Olive Oil

1/2 teaspoon Garlic Powder

1/2 teaspoon Paprika

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Start by preparing the potato wedges: scrub and cut the russet potato into thick wedges. Toss them with olive oil, salt, pepper, and garlic powder. Spread evenly on one half of the baking sheet.

  • 3

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

  • 4

    While the potatoes roast, pat dry the cod fillet. Season both sides lightly with salt, pepper, and paprika.

  • 5

    In a shallow bowl, whisk the egg white until slightly frothy. In another dish, spread out the panko breadcrumbs.

  • 6

    Dip the cod fillet in the egg white ensuring it is fully coated, then dredge in the panko breadcrumbs, pressing gently so the coating adheres well.

  • 7

    Once the potato wedges have roasted for about 15 minutes, create space on the baking sheet and place the breaded cod fillet on the empty side.

  • 8

    Bake the cod in the oven for an additional 12-15 minutes until the fish is cooked through and the coating is crispy.

  • 9

    Remove both the cod and potato wedges from the oven. Serve immediately while hot.

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 light yet satisfying meal featuring tender cod fillets with a crunchy panko crust paired with perfectly roasted potato wedges. The fresh flavors of garlic, paprika, and a hint of olive oil bring everything together without overpowering the natural taste of the ingredients.

NUTRITION

343kcal
Protein
32.8g
Fat
3.8g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Cod Fillet

1 medium Russet Potato

1 large Egg White

1/4 cup Panko Breadcrumbs

1/2 teaspoon Olive Oil

1/2 teaspoon Garlic Powder

1/2 teaspoon Paprika

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Start by preparing the potato wedges: scrub and cut the russet potato into thick wedges. Toss them with olive oil, salt, pepper, and garlic powder. Spread evenly on one half of the baking sheet.

  • 3

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

  • 4

    While the potatoes roast, pat dry the cod fillet. Season both sides lightly with salt, pepper, and paprika.

  • 5

    In a shallow bowl, whisk the egg white until slightly frothy. In another dish, spread out the panko breadcrumbs.

  • 6

    Dip the cod fillet in the egg white ensuring it is fully coated, then dredge in the panko breadcrumbs, pressing gently so the coating adheres well.

  • 7

    Once the potato wedges have roasted for about 15 minutes, create space on the baking sheet and place the breaded cod fillet on the empty side.

  • 8

    Bake the cod in the oven for an additional 12-15 minutes until the fish is cooked through and the coating is crispy.

  • 9

    Remove both the cod and potato wedges from the oven. Serve immediately while hot.