Crispy Baked Cod with Roasted Sweet Potato Fries

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 Fries

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod with Roasted Sweet Potato Fries

Enjoy a light yet satisfying meal featuring tender cod fillets coated with a delicate panko crust and paired with perfectly roasted sweet potato fries, all balanced with a hint of lemon and aromatic spices.

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NUTRITION

347kcal
Protein
35.4g
Fat
6.8g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 medium Sweet Potato

1/8 cup Panko Breadcrumbs

1 tsp Olive Oil

1 tbsp Lemon Juice

Seasoned Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Peel (if desired) and cut the sweet potato into fry-like sticks. Toss them with olive oil, salt, and pepper.

  • 3

    Spread the sweet potato fries on the baking sheet in a single layer. Roast in the oven for 20 to 25 minutes, flipping halfway through, until crispy and tender.

  • 4

    Meanwhile, pat the cod fillet dry with paper towels. Season both sides with salt and pepper.

  • 5

    Lightly coat the top side of the cod fillet with lemon juice and then press the panko breadcrumbs evenly on the surface.

  • 6

    Place the cod fillet on a separate baking dish lined with parchment paper. Bake in the preheated oven for 12 to 15 minutes, until the fish flakes easily with a fork and the panko crust is lightly golden.

  • 7

    Serve the crispy baked cod alongside the roasted sweet potato fries, and finish with an extra squeeze of lemon juice if desired.

Crispy Baked Cod with Roasted Sweet Potato Fries

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 Fries

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod with Roasted Sweet Potato Fries

Enjoy a light yet satisfying meal featuring tender cod fillets coated with a delicate panko crust and paired with perfectly roasted sweet potato fries, all balanced with a hint of lemon and aromatic spices.

NUTRITION

347kcal
Protein
35.4g
Fat
6.8g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 medium Sweet Potato

1/8 cup Panko Breadcrumbs

1 tsp Olive Oil

1 tbsp Lemon Juice

Seasoned Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Peel (if desired) and cut the sweet potato into fry-like sticks. Toss them with olive oil, salt, and pepper.

  • 3

    Spread the sweet potato fries on the baking sheet in a single layer. Roast in the oven for 20 to 25 minutes, flipping halfway through, until crispy and tender.

  • 4

    Meanwhile, pat the cod fillet dry with paper towels. Season both sides with salt and pepper.

  • 5

    Lightly coat the top side of the cod fillet with lemon juice and then press the panko breadcrumbs evenly on the surface.

  • 6

    Place the cod fillet on a separate baking dish lined with parchment paper. Bake in the preheated oven for 12 to 15 minutes, until the fish flakes easily with a fork and the panko crust is lightly golden.

  • 7

    Serve the crispy baked cod alongside the roasted sweet potato fries, and finish with an extra squeeze of lemon juice if desired.