Panko-Crusted Cod with Tomato-Basil Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve with Creamy Tomato Soup and Soba Noodle Salad. Look for U.S.-caught Alaska cod, gray cod, or true cod. Ingredients:
2 large egg whites, lightly beaten |
1/2 cup panko (japanese breadcrumbs) |
4 (6-ounce) cod fillets |
1/2 teaspoon kosher salt, divided |
2 tablespoons canola oil |
1 cup grape tomatoes, quartered |
1/2 cup vertically sliced vidalia or other sweet onion |
2 tablespoons fresh basil leaves |
2 tablespoons fresh lemon juice |
1/2 teaspoon freshly ground black pepper |
creamy tomato soup |
soba noodle salad |
Directions:
1. Preheat oven to 450°.
2. Place egg whites in a shallow dish; place panko in another shallow dish. Dip fish in egg whites; sprinkle fish evenly with 1/4 teaspoon salt, and dredge in panko. Heat oil in a large ovenproof skillet over medium-high heat; swirl to coat. Add fish to pan; cook 3 minutes or until browned and very crispy. Turn fish over; place pan in oven. Bake fish at 450° for 7 minutes or until desired degree of doneness.
3. Combine remaining 1/4 teaspoon salt, tomatoes, and remaining ingredients in a bowl. Serve with fish.
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