Oven Fried Cod with Potato Salad

This meal was pretty tasty - we haven't really eaten very much cod so it was a little bit of a trial run. Our local Costco had Cod so we picked it up that day and I found this recipe in the latest issue of Foot Network magazine. Make sure to season the fish good with some S&P and paprika as well as the panko bread crumbs.The fish was perfectly cooked and the breading was actually really crispy - a very healthy alternative to frying and you still get the same texture.

The potato salad had great flavor, I used 2 different kinds of potatoes because I had leftovers from other recipes. Some of the potatoes weren't cooked all the way because of this... so my advice is test a few different potatoes with a fork to make sure they are tender all the way through.

Oven Fried Cod with Potato Salad

Serves 2

ingredients

• 3/4 lb Yukon gold potatoes, quartered

• 1 1/2 Tbsp buttermilk

• 1 1/2 tbsp mayo

• 2 tsp relish

• 1 stalk celery, thinly sliced plus leaves

• 1 scallion, thinly sliced

• 2 egg whites

• 3/4 - 1 cup panko breadcrumbs

• 3/4 lb cod, cut into 4 pieces

• 1/2 tsp paprika

• Kosher Salt & Freshly Cracked Black Pepper
• lemon wedges for serving

directions

1. Preheat the oven to 450º. Put the potatoes in a pot and cover with cold water by 1"; season with Salt. Bring to a boil, reduce heat to simmer and cook for 15-20 (test several potatoes with a fork to determine whether they are done or not) minutes until tender. Drain.

2. Combine the buttermilk, mayo & relish in a large bowl. Add the warm potatoes, celery, scallions, 1/8 tsp salt and pepper to taste; toss and refrigerate until ready to serve.

3. Whisk the egg whites in a large bowl. put the Panko in another bowl, season the fish with S&P, paprika. dip each piece in the egg white then the panko, pressing to cat. Transfer to a rack over a baking sheet. Coat the fish on both sides with cooking spray. Bake until golden brown and just cooked through, 12 minutes or so. Top the potato salad with celery leaves and serve with the fish and some lemon wedges.

I also had some green beans in the fridge so I blanched those in salted boiling water for 3 minutes. Drain and season with S&P. I drizzled some homemade Dijon vinaigrette over them right before serving. Yum!

Green Beans with Dijon Vinaigrette

 

Enjoy!

This recipe was adapted from Food Network Magazine.