Disclaimer: I am not a doctor, nutritionist or professional chef. I do not provide nutritional breakdowns or carb counts with my recipes. Google is a great source for that if needed. Blessed be... and happy cooking!

Tuesday, February 13, 2024

Panko Cod & Zucchini

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
  •  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
Preparation:

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!