Arica Davis: Quick and easy fish dinner (recipe)
Tribune Food Columnist
What an easy, yummy and healthy dinner! I really enjoy cooking cod; it is inexpensive, flaky and quite tasty. This recipe would work well with any white flaky fish. The flavors of the lemon and parsley in this recipe are so wonderful.
Your cook time will change based on the thickness of the fish you purchase, but typically cod will take about 8 minutes per inch of thickness. If the fish starts to flake while cooking it is most likely overdone. The internal temperature should be 165 degrees.
Fish is so easy to cook and great for you, so go ahead and give this yummy recipe a try.
PANKO CRUSTED COD
Makes 4 servings.
1/2 cup, loose parsley
2 garlic cloves
4 cod filets
1 1/2 cups panko bread crumbs
Salt and pepper
3 tablespoons olive oil
zest from 1 lemon
1 lemon sliced, for garnish
Preheat oven to 400 degrees. Finely chop the parsley, shallot and garlic. Heat 1 tablespoon of oil in a small pan to medium heat then add in the parsley mixture along with the lemon zest. Cook for 3-5 minutes stirring occasionally, careful not to fry the mixture. Remove from heat and stir in the bread crumbs. Pat the fish dry, season with salt and pepper. Dredge fish in remaining oil then the crumbs; repeat and press crumbs into the fish. Place the cod in an oiled baking pan. Bake for 8-10 minutes. (Mine was 1-inch thick and it took 10 minutes.)
Serve with lemon wedge.
Chef Arica Davis is owner/operator of Yummy Fixins, Personal Chef Services and Pasta Parties. Visit http://www.yummyfixins.com to book your next dinner party.
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