YOUR SOLIN GENERATED RECIPE
Crispy Baked White Fish with Crispy Roasted Sweet Potato Fries
Enjoy a light yet satisfying dish of crispy baked white fish complemented by roasted sweet potato fries. The fish is seasoned and baked to perfection, delivering a delicate texture, while the sweet potato fries are roasted with a hint of olive oil for crispiness. A cool side of nonfat Greek yogurt dip rounds out this balanced meal that's as vibrant and inviting as it is nutritious.
INGREDIENTS
6 oz Cod Fillet
1 medium Sweet Potato
1 tsp Extra Virgin Olive Oil
1/4 cup Nonfat Greek Yogurt
2 tbsp Panko Breadcrumbs
1 tsp Smoked Paprika
1 tsp Garlic Powder
Salt and Pepper to taste
PREPARATION
Preheat oven to 425°F and line a baking sheet with parchment paper.
Peel (if desired) and cut the sweet potato into fry-shaped wedges. Toss in a bowl with olive oil, smoked paprika, garlic powder, salt, and pepper.
Spread the sweet potato fries in a single layer on half of the baking sheet.
On the other half of the sheet, lightly pat the cod fillet dry with a paper towel. Season the fish with salt, pepper, and a sprinkle of garlic powder.
Press the cod fillet gently into the panko breadcrumbs to form a light coating.
Place the fish on the baking sheet alongside the fries. Bake in the preheated oven for 15-18 minutes, or until the fish flakes easily with a fork and the fries are tender and slightly crispy.
While baking, prepare a side dip by spooning the nonfat Greek yogurt into a small dish and seasoning with a pinch of salt and pepper.
Remove from the oven and allow to cool for a minute before serving the crispy baked fish with the roasted sweet potato fries and yogurt dip.