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Crunchy Cod Q3_Family

Crunchy Cod Q3_Family

with Baked Wedges and Carrots

4.0(141)

Recipe Development TeamUpdated on January 21, 2026

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Calories

:

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Protein

:

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Total

:

40 minutes

Difficulty

:

Medium

Allergens:

Fish

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

30 grams

Panko Breadcrumbs

3 unit(s)

Cod Fillets

(Contains: Fish)

1 unit(s)

Lemon

1 pot(s)

Mild Paprika

3 unit(s)

Carrot

1 sachet(s)

Mayonnaise

450 grams

Potatoes

Not included in your delivery

1 tbsp

Olive Oil for the Crumb

Nutritional information

/ per serving

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Pre-heat your oven to 200 degrees. Chop the potatoes into 2cm wide wedges (no need to peel!). Trim the carrots and chop into batons the same size as the potato wedges (no need to peel). Pop the potatoes and carrots onto a baking tray and season with salt and half the paprika. Drizzle with oil. Turn to coat in the oil and roast on the top shelf of your oven until soft and golden, 30-35 mins. Turn halfway through cooking.

2

Cut the lemon into wedges. Do any washing up that needs doing.

3

When the veggies have 15 mins left, pop the fish into the oven. Bake on the middle shelf until the crunchy top is golden and the fish is cooked through. IMPORTANT: The fish is cooked when the centre is opaque.

4

When everything is ready, share the roasted veggies between your plates.Top with the cod. Serve a lemon wedge alongside and enjoy!

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