1 pound skinless Pacific cod or other firm-fleshed white fish fillet
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons all-purpose flour
1 large egg, beaten
1/4 cup fat-free, lower-sodium chicken broth
2 cups frozen green peas
1 tablespoon butter
8 mint leaves
Lemon wedges (optional)
How to Make It
Preheat the oven to 425°.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups. Arrange breadcrumbs on a baking sheet. Bake at 425° for 5 minutes or until light golden. Cool; place in a shallow dish.
Cut fish into 16 (3 x 1-inch) pieces; pat dry with paper towels. Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place flour and egg in separate shallow dishes. Dredge 1 fish finger in flour, shaking off any excess. Dip fish in egg; dredge in breadcrumbs. Repeat procedure with remaining fish, flour, egg, and breadcrumbs. Arrange coated fish on a wire rack on a baking sheet; lightly coat fish with cooking spray. Bake at 425° for 8 minutes or until desired degree of doneness.
Bring chicken broth to a simmer in a saucepan over medium heat. Stir in peas; cover and cook 2 minutes. Remove from heat; stir in butter, mint, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Place pea mixture in a food processor; process until smooth. Place about 1/3 cup pea puree in the middle of each of 4 plates. Stack 4 fish fingers on the puree. Serve with lemon wedges, if desired.
My husband had been deep sea fishing and we had kingfish in the freezer. We had 20 people for dinner, international college students making up half of the guests. This was a very simple recipe and according to my guests, very tasty. The mushy peas with mint were a fun accompaniment. I did use ready made bread crumbs for the breading.
This was extremely plain - the fish breading had no flavor. The pea puree was okay - tasted like peas to me (I couldn't really taste the mint) but my husband hated it. We ended up ordering a pizza. Overall a waste of good cod.
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