Preheat the oven to 400°F (200°C).

Place the cod fillets on a baking sheet lined with parchment paper.

In a small bowl, mix olive oil, lemon juice, garlic powder, paprika, salt, and pepper.

Brush the mixture over the cod fillets.

Bake for 15-20 minutes, or until the cod is opaque and flakes easily with a fork.

Garnish with fresh parsley and lemon slices before serving.

Toss the potato wedges with olive oil, garlic powder, rosemary, salt, and pepper.

Spread the potatoes on a baking sheet in a single layer.

Roast in the preheated oven for 25-30 minutes, or until golden and crispy, turning once halfway through cooking.

In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion.

In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.

Drizzle the dressing over the salad and toss to combine.

Plate the baked cod alongside the roasted potatoes and the side salad.

Enjoy your meal with a glass of white wine, if desired.