Cook at home

Oven-Baked Cod and Potato Wedges

Crumb-topped cod baked alongside crisp paprika potato wedges, a lighter take on fish and chips.

Ingredients

• 12 oz cod, 2 fillets
• 1 lb potato, cut in wedges
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 cup breadcrumbs
• 1 tbsp dijon
• 1 lemon, cut in wedges
• 3/4 tsp salt
• 1/4 tsp black pepper

Steps

1. Heat the oven to 425 F (220 C). Toss the potato wedges with 1 tablespoon oil, the paprika and half the salt, spread on a sheet pan, and roast 15 minutes.
2. Mix the breadcrumbs with the remaining oil, pepper and remaining salt.
3. Brush the cod with the mustard and press the crumbs on top.
4. Flip the potatoes, add the cod to the pan, and bake 12 to 15 minutes until the cod reaches 145 F (63 C) and the crumbs are golden. Serve with lemon.