YOUR SOLIN GENERATED RECIPE
Crispy Baked White Fish with Roasted Sweet Potato Fries
Enjoy a light yet satisfying meal with tender, flaky cod coated in a crunchy panko crust paired with perfectly roasted sweet potato fries. The dish combines the freshness of baked fish with the natural sweetness and crisp texture of roasted sweet potatoes, all brought together by a hint of olive oil and simple seasoning.
INGREDIENTS
6 oz Cod Fillet
1 medium Sweet Potato
1/4 cup Panko Breadcrumbs
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Peel (if desired) and cut the sweet potato into evenly sized fries. Toss the fries with olive oil, salt, and pepper, and spread them out on one side of the baking sheet.
Place the cod fillet on the baking sheet. Season lightly with salt and pepper.
Sprinkle the panko breadcrumbs evenly over the cod fillet to create a crispy crust. You can press lightly to ensure they adhere.
Place the baking sheet in the preheated oven. Roast the sweet potato fries for about 25-30 minutes, turning once halfway, until they are tender and slightly crispy.
Bake the cod fillet for 12-15 minutes or until the fish is opaque and flakes easily with a fork. If necessary, remove it a bit earlier if you prefer a firmer texture.
Serve the crispy baked fish alongside a portion of roasted sweet potato fries. Enjoy your balanced, delicious meal!