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Dinner Ideas Dinner Ideas

Panko-Crusted Cod with Tomato-Basil Relish

Posted by on Apr. 2, 2013 at 1:44 PM
  • 2 Replies

 Panko-Crusted Cod with Tomato-Basil Relish from the My Recipes site!

                     

Serve with Creamy Tomato Soup and Soba Noodle Salad. Look for U.S.-caught Alaska cod, gray cod, or true cod.

Yield: Serves 4 (serving size: 1 fillet and about 1/3 cup relish)
Total: 

Ingredients

  • large egg whites, lightly beaten 
  • 1/2 cup panko (Japanese breadcrumbs)
  • (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

Preparation

  1. 1. Preheat oven to 450°.
  2. 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. 3. Combine remaining 1/4 teaspoon salt, tomatoes, and remaining ingredients in a bowl. Serve with fish.
by on Apr. 2, 2013 at 1:44 PM
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Replies (1-2):
VanBurren
by Beth on Apr. 2, 2013 at 7:05 PM

 Mmmm....that looks good.

MamaMandee
by Mandee on Feb. 8, 2014 at 2:13 PM

Bump!

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