Wednesday, February 4, 2009

Garlic-and-Herb Oven-Fried Cod

This was originally a Cooking Light recipe, but I tweaked it a bit because halibut is wicked expensive and I don't care for basil with fish. It came out with a crispy crust and nice flaky flesh. I will have to remember to mince the garlic a little bit finer next time, but there definitely will be a next time on this one. Delicious!
  • 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.