Monday, July 22, 2013

Panko-Crusted Cod With Tomato-Basil Relish... Yum!

Hi teacher and/or cooking friends,

I got this delicious cod recipe from a Cooking Light recipe. It tasted as beautiful as it looked. 


  • 2 large egg whites, lightly beaten
  • 1/2 cup panko
  • 4 (6-ounce) cod filets
  • 2 tablespoons canola oil
  • 1/2 teaspoon kosher salt, divided
  • 1 cup chopped tomato
  • 1/2 cup of sliced sweet onion
  • 2 tablespoons fresh basil 
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon freshly ground black pepper
Cooking Methods:

  1. Preheat oven to 450
  2. Place egg whites in a dish; place panko in another dish 
  3. Dip the fish into the egg whites; sprinkle the fish with salt, and then dredge in panko
  4. Heat oil in a large skillet over medium-high heat
  5. Add fish to pan and cook for 3 minutes on each side until browned or very crispy.
  6. Then place fish in the oven.
  7. Bake fish for 7 minutes at 450 degrees
  8. Serve with the tomato-basil relish
Note: I made mine with roasted asparagus that I just coated with olive oil and salt and pepper. I baked it in the oven while I was preparing and cooking the fish.




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