Panko-Crusted Cod with Tomato-Basil Relish
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Ingredients
2 large egg whites, lightly beaten
½ cup panko (Japanese breadcrumbs)
4 cod fillets (6 oz.)
½ teaspoon kosher salt, divided
2 tablespoons canola oil
1 cup grape tomatoes, cut into quarters
½ cup vertically sliced vidalia or other sweet onion
2 tablespoons fresh basil leaves
2 tablespoons fresh lemon juice
½ teaspoon freshly ground black pepper
Creamy tomato soup
Soba Noodle Salad
To make
Serve with creamy tomato soup and Soba noodle salad. Choose cod caught in Alaska in the United States, gray cod, or real cod.
Preheat the oven to 450 degrees.Place the egg whites in a shallow bowl; place the panko in another shallow bowl. Dip the fish in the egg whites; sprinkle 1/4 teaspoon salt evenly over the fish and roll in the breadcrumbs. Heat the oil in a large nonstick skillet over medium-high heat; stir to coat. Add the fish to the pan; cook for 3 minutes or until lightly browned and very crisp. Turn the fish upside down; place the pan in the oven. Bake the fish at 450 ° C for 7 minutes or until the desired degree of roasting.Combine the remaining 1/4 teaspoon salt, tomatoes, and remaining ingredients in a bowl. Serve with fish.
Preheat the oven to 450 degrees.Place the egg whites in a shallow bowl; place the panko in another shallow bowl. Dip the fish in the egg whites; sprinkle 1/4 teaspoon salt evenly over the fish and roll in the breadcrumbs. Heat the oil in a large nonstick skillet over medium-high heat; stir to coat. Add the fish to the pan; cook for 3 minutes or until lightly browned and very crisp. Turn the fish upside down; place the pan in the oven. Bake the fish at 450 ° C for 7 minutes or until the desired degree of roasting.Combine the remaining 1/4 teaspoon salt, tomatoes, and remaining ingredients in a bowl. Serve with fish.
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Author:Admin
Published: 11/20/2023 10:19 PM
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