Friday’s
Fish dish; which was easy to make!
Dinner done and on table within 30 minutes! Serving size was quite
filling. Topping of tomatoes and fresh basil kept the dish feeling light. Served
with an arugula salad which totally complimented this dish. Hubby quite surprised as he assumed that cod
would be too salty for his liking and helped himself to a 2nd
piece.
2
large egg whites, lightly beaten
½ c
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
Preparation
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.
4
servings/322 calories per serving
Served
with simple fresh Arugula salad
1
bunch of fresh arugula, washed
2 T
olive oil mixed with 1 T balsamic vinegar
Topped
with Paremasan Cheese shavings
Courtesy of: Cooking Light Magazine; found link on line:
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