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.
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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!
I made this last year when it was published in Cooking Light and again tonight and it was even better! I did not change anything except to be generous with the new, spring basil. This is definitely our family's favorite cod recipe.
This dish was definitely tasty and I'll keep it in my quick-dinner arsenal for future use. My panko crust didn't turn out all that crispy. Perhaps the pan was too crowded? Will test that theory next time. Fortunately, my 13 month old still loved it. I'm not a huge fan of raw onion, so I subbed green onion in the relish and it was delicious.
I enjoyed the cod, but the relish may have been better for me if the ingredients were chopped smaller. Also, the lemon and tomato together made this a little bitter; not sure if I'll make the relish again.