Cod is one of my absolute favorite fish, not only because of its great flavor but also because of its versatility. This dish combines a slightly modified coating and a vegetable from two other recipes. Turns out they worked very well together. Enjoy!
Ingredients:
- 2 6 oz cod filets
- 1 egg
- 1 tbsp mayo
- 1 tbsp Dijon mustard
- 2 tbsp fresh minced parsley
- salt & pepper to taste
- ~2 cups plain Panko
- 2 zucchini, cut in half and julienned
- 2 tbsp extra virgin olive oil
- cooking spray
Pat cod filets dry and lay them on a plate. In a dipping bowl combine the beaten egg, mayo, Dijon, minced parsley, S&P to taste and mix well. Add a small amount of olive oil if your mix is too thick. Roll fish in this mixture covering all sides and then press into Panko before transferring to center of foil-lined, sprayed toaster oven pan. Regular oven or air fryer with a bake setting work, too, of course.
Coat and toss the julienned zucchini with oil and S&P in a large bowl and distribute on either side of the filets. Bake at 350 for 12-13 min depending on fish thickness and add maybe one minute on broil if Panko is not browned enough to your liking.
Mix remaining egg dip and Panko and fry in a separate pan for a little side treat.
Blessed be... and happy cooking!