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
- 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
- Preheat oven to 450°.
- 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.
- 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.