Panko-Crusted Cod with Tomato-Basil Relish

By á-7571

Tiffany Vickers Davis, Cooking Light

APRIL 2013

Ingredients

• 2 large egg whites, lightly beaten
• 1/2 cup 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
• Creamy Tomato Soup
• Soba Noodle Salad

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 450°.

2. 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.

3. Combine remaining 1/4 teaspoon salt, tomatoes, and remaining ingredients in a bowl. Serve with fish.