Recipe

Crispy Baked Cod with Herb-infused Potato Wedges

Herb-crusted Cod Delight with Golden Potato Wedges

4.7 out of 5

Indulge in the classic British dish of Cod Fish and Chips with a healthier twist. This recipe features succulent cod fillets coated in a flavorful herb crust, paired with crispy oven-baked potato wedges.

Seafood› Fish Dish› Saltwater Fish Dish› Cod Fish and Chips

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine

Preparation time

15 minutes

Cooking time

20-25 minutes

Total time

35-40 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Pescatarian, Gluten-free (if using gluten-free breadcrumbs), Dairy-free, Low-carb (moderate portion size), Heart-healthy

Allergens

Fish, Gluten (if using regular breadcrumbs)

Not suitable for

Vegan, Vegetarian, Paleo, Keto, Nut-free

Ingredients

4 cod fillets (about 6 oz each) (113g) 4 cod fillets (about 6 oz each) (113g)
4 large potatoes, cut into wedges 4 large potatoes, cut into wedges
1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
1/2 cup (60g) breadcrumbs 1/2 cup (60g) breadcrumbs
2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
1 teaspoon paprika 1 teaspoon paprika
1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
1/2 teaspoon salt 1/2 teaspoon salt
1/4 teaspoon black pepper 1/4 teaspoon black pepper
Lemon wedges, for serving Lemon wedges, for serving

Nutrition

Calories (kcal / KJ): 350 kcal / 1465 KJ
Fat (total, saturated): 12g, 2g
Carbohydrates (total, sugars): 30g, 2g
Protein: 30g
Fiber: 4g
Salt: 0.8g

Preparation

1.
Preheat the oven to 200°C (400°F).
2.
In a bowl, combine the breadcrumbs, parsley, dill, paprika, garlic powder, salt, and black pepper.
3.
Dip each cod fillet into the olive oil, then coat it with the breadcrumb mixture, pressing gently to adhere.
4.
Place the coated cod fillets on a baking sheet lined with parchment paper.
5.
In a separate bowl, toss the potato wedges with olive oil, salt, and pepper until evenly coated.
6.
Arrange the potato wedges on another baking sheet.
7.
Bake both the cod fillets and potato wedges in the preheated oven for 20-25 minutes, or until the fish is cooked through and the potatoes are golden and crispy.
8.
Serve the crispy baked cod with the herb-infused potato wedges and lemon wedges on the side.

Treat your ingredients with care...

Cod fillets — Ensure the cod fillets are fresh and of high quality. Pat them dry with a paper towel before coating them with the breadcrumb mixture to ensure a crispy crust.
Potatoes — Choose starchy potatoes like Russet or Maris Piper for the best results. Soaking the potato wedges in cold water for 30 minutes before baking can help remove excess starch and result in crispier wedges.

Tips & Tricks

For an extra crispy crust, you can spray the coated cod fillets with cooking spray before baking.
If you prefer a spicier flavor, add a pinch of cayenne pepper to the breadcrumb mixture.
Serve the dish with traditional British condiments like tartar sauce or malt vinegar for an authentic touch.
If you don't have fresh herbs, you can use dried herbs instead, but reduce the quantity by half.
To make the dish more colorful, add a handful of cherry tomatoes to the baking sheet with the potato wedges.

Serving advice

Serve the crispy baked cod and potato wedges on a platter, garnished with fresh herbs. Accompany the dish with lemon wedges for squeezing over the fish and a side of tartar sauce or ketchup for dipping.

Presentation advice

Arrange the golden-brown cod fillets on top of the potato wedges, creating an appealing contrast of colors. Sprinkle some additional chopped herbs on top for a vibrant and fresh look.