- 1 cup panko (Japanese breadcrumbs)
- 1 tablespoon chopped fresh flat-leaf parsley
- 1/2 teaspoon onion powder
- 2 large garlic cloves, minced
- 2 large egg whites, lightly beaten
- 1 large egg, lightly beaten
- 2 tablespoons all-purpose flour
- 6 (6-ounce) cod fillets
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Cooking spray
Preheat oven to 450°.
Combine first 4 ingredients in a shallow dish. Place egg whites and egg in a shallow dish. Place flour in a shallow dish. Sprinkle fish with salt and pepper. Dredge fish in flour. Dip in egg mixture; dredge in panko mixture.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 3 fish fillets; cook 2 1/2 minutes on each side or until browned. Place fish on a broiler pan coated with cooking spray. Repeat procedure with remaining 1 tablespoon oil and remaining fish. Bake at 450° for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
I squeezed on a bit of lemon at the end and served it with a pasta vegetable medley and a crisp Geyser Peak Sauvignon Blanc.