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.