Easy and Quick Fish Dish!

I’ve been trying to mix it up in the kitchen lately (avoiding any chicken recipes) and fish has been one of those items I’ve been looking to tackle. Sure I can cook a basic salmon filet (or a really yummy one – recipe to come), but when I saw this recipe in one of the latest Cooking Light magazines, I thought it was worth a try. And it was delicious! My husband (who is a picky eater), loved it, and has already requested a round two. The best part is that it’s super quick and super easy to cook, and it’s from Cooking Light, which makes it pretty guilt free! I served it with a basil couscous (one of the Near East flavors), and it was a great, quick dinner.

Panko-Crusted Cod with Tomato & Basil Relish

Panko-crusted cod with tomato and basil relish

Ingredients

  • 2 large egg whites, lightly beaten
  • 1/2 cup panko (Japanese breadcrumbs)
  • 4 (6-ounce) cod fillets
  • 1/2 teaspoon kosher salt, divided
  • 2 tablespoons canola oil
  • 1 cup grape tomatoes, quartered
  • 1/2 cup vertically sliced Vidalia or other sweet onion
  • 2 tablespoons fresh basil leaves
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Preheat oven to 450°.
  2. Place egg whites in a shallow dish; place panko in another shallow dish. Dip fish in egg whites; sprinkle fish evenly with 1/4 teaspoon salt, and dredge in panko. Heat oil in a large ovenproof skillet over medium-high heat; swirl to coat. Add fish to pan; cook 3 minutes or until browned and very crispy. Turn fish over; place pan in oven. Bake fish at 450° for 7 minutes or until desired degree of doneness.
  3. Combine remaining 1/4 teaspoon salt, tomatoes, and remaining ingredients in a bowl. Serve with fish.

Serves 4, about 25 minutes total. Full recipe can be found here.

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