Baked Cod with Crispy Potato Wedges

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Cod with Crispy Potato Wedges

YOUR SOLIN GENERATED RECIPE

Baked Cod with Crispy Potato Wedges

Oven-baked cod fillets seasoned with lemon and garlic, served with golden roasted potato wedges and tender steamed broccoli for a satisfying crunch.

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NUTRITION

446kcal
Protein
43.9g
Fat
15.4g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Cod Fillet

150g Russet Potato

1 tbsp Extra Virgin Olive Oil

1 cup Broccoli florets

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

  • 2

    Cut the potato into uniform wedges and toss them in a bowl with half of the olive oil, salt, pepper, and a pinch of paprika.

  • 3

    Spread the potato wedges on the baking sheet in a single layer and roast for 20 minutes.

  • 4

    While potatoes roast, pat the cod dry and season both sides with lemon juice, the remaining olive oil, garlic powder, and dried parsley.

  • 5

    Move the potatoes to one side of the tray and place the cod fillets on the other side.

  • 6

    Bake everything for another 10 to 12 minutes until the fish is opaque and flakes easily with a fork.

  • 7

    Steam the broccoli florets in a steamer basket for 5 minutes until tender-bright green and serve alongside the fish and potatoes.

Baked Cod with Crispy Potato Wedges

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Cod with Crispy Potato Wedges

YOUR SOLIN GENERATED RECIPE

Baked Cod with Crispy Potato Wedges

Oven-baked cod fillets seasoned with lemon and garlic, served with golden roasted potato wedges and tender steamed broccoli for a satisfying crunch.

NUTRITION

446kcal
Protein
43.9g
Fat
15.4g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Cod Fillet

150g Russet Potato

1 tbsp Extra Virgin Olive Oil

1 cup Broccoli florets

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

  • 2

    Cut the potato into uniform wedges and toss them in a bowl with half of the olive oil, salt, pepper, and a pinch of paprika.

  • 3

    Spread the potato wedges on the baking sheet in a single layer and roast for 20 minutes.

  • 4

    While potatoes roast, pat the cod dry and season both sides with lemon juice, the remaining olive oil, garlic powder, and dried parsley.

  • 5

    Move the potatoes to one side of the tray and place the cod fillets on the other side.

  • 6

    Bake everything for another 10 to 12 minutes until the fish is opaque and flakes easily with a fork.

  • 7

    Steam the broccoli florets in a steamer basket for 5 minutes until tender-bright green and serve alongside the fish and potatoes.