This packed an amazing amount of flavor for such a quick and simple dish! I was surprised and impressed. The only change I really made was I used plum tomatoes cut into a small dice and cut the onion the same (my husband only eats tomatoes if cut very small). I found that a pound of fish was all we could use for our pan size and had to freeze the rest. Served with soba noodle salad as suggested. We will definitely be making this again!
Panko-Crusted Cod with Tomato-Basil Relish
Serve with Creamy Tomato Soup and Soba Noodle Salad. Look for U.S.-caught Alaska cod, gray cod, or true cod.
More From Cooking Light
Total: 20 Minutes
- Calories: 255
- Fat: 8.5g
- Saturated fat: 0.8g
- Monounsaturated fat: 4.6g
- Polyunsaturated fat: 2.4g
- Protein: 33.7g
- Carbohydrate: 9.2g
- Fiber: 1.2g
- Cholesterol: 73mg
- Iron: 0.8mg
- Sodium: 383mg
- Calcium: 43mg
- 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
- Creamy Tomato Soup
- Soba Noodle Salad
- 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.
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