Wednesday, July 20, 2016

Cod with Tomato-Basil Relish

Cod with Tomato-Basil Relish

 2 large egg whites, lightly beaten 
 1/2 cup panko breadcrumbs 
 4 6 oz. cod fillets 
 1/2 teaspoon salt, divided 
 2 tablespoons canola oil 
 1 cup grape tomatoes, quartered 
 1/2 cup sliced sweet onion 
 2 tablespoons fresh basil leaves 
 2 tablespoons fresh lemon juice 
 1/2 teaspoon ground black pepper              

 1. Preheat oven to 450°.

 2. In a shallow dish place the egg whites; 
place panko breadcrumbs in another shallow dish.

 3. Dip cod fillets in egg whites; sprinkle evenly with 
1/4 teaspoon salt, and dredge in panko breadcrumbs. 

 4. Heat oil over medium-high heat in a large ovenproof skillet;
 swirl to coat well. 5. Add fish to pan; cook 3-4 minutes or 
until browned and crispy. Turn fish over; place pan in oven. 
Bake fish at 450° for 5-7 minutes.

 6. Combine 1/4 teaspoon salt, tomatoes, and remaining 
ingredients in a mixing bowl. Serve with the cod fillets.

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