Crispy Baked Cod with Sweet Potato Fries

All the satisfaction of fish and chips, none of the deep fryer. Wild Alaskan cod gets a crispy panko coating and bakes to golden perfection alongside sweet potato fries on the same sheet pan. The result is a family dinner that feels like a treat but packs in lean protein and complex carbs. A squeeze of lemon and a side of tartar sauce is all you need.

Ingredients

Crispy Cod:

• 4 wild Alaskan Pacific cod portions (6 oz each), thawed
• 1 cup panko breadcrumbs (GF if needed)
• ¼ cup grated Parmesan
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• 2 eggs, beaten
• Salt and pepper
• Cooking spray

Sweet Potato Fries:

• 2 large sweet potatoes, cut into ¼-inch sticks
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• Salt and pepper

Instructions

1. Start the fries: Preheat oven to 425°F. Toss sweet potato sticks with olive oil, garlic powder, salt, and pepper. Spread in a single layer on a large baking sheet. Bake 10 minutes, then flip.
2. Bread the cod: While fries start, mix panko, Parmesan, garlic powder, and paprika on a plate. Season cod with salt and pepper. Dip each portion in beaten egg, then press into the panko mixture to coat both sides.
3. Bake together: After flipping the fries, push them to one side and place breaded cod on the same sheet (or use a second sheet). Spray cod tops with cooking spray. Bake 12-15 minutes until cod is golden and flakes easily and fries are crispy.
4. Serve: Plate cod alongside sweet potato fries with lemon wedges and tartar sauce. Malt vinegar on the side for a classic touch.