fusion

Zahtar Panko Crusted Cod with Yuzu Tartar and Furikake Potato Wedges

This roasted dish pairs cod fillet with potatoes, cut into wedges, panko breadcrumbs and zahtar spice blend. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

34 g Protein

54 g Carbohydrates

32 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

149g cod fillet 122 kcal
215g potatoes, cut into wedges 166 kcal
10g olive oil 88 kcal
21g panko breadcrumbs 83 kcal
3g zahtar spice blend 9 kcal
25g mayonnaise 170 kcal
8g yuzu juice 10 kcal
3g furikake seasoning 4 kcal
2g salt 0 kcal

Cooking instructions

potatoesolive oilsalt
Heat oven to 425 F. Line a sheet pan. Toss potato wedges with olive oil and salt; roast 20 minutes.
cod filletpanko breadcrumbszahtar spice blend
Meanwhile mix panko with zahtar in a shallow bowl. Brush cod with half the mayo, then press into the panko mix.
cod filletpotatoes
Flip potatoes, push to one side, and add cod. Bake 10 to 12 minutes until cod flakes and crust is crisp.
yuzu juice
Stir remaining mayo with yuzu juice to make a quick tartar-style sauce.
cod filletpotatoesyuzu juicefurikake seasoning
Sprinkle roasted potatoes with furikake. Serve cod with yuzu mayo and potatoes.