Panko Crusted Baked Cod Fish

Ingredients

• Cod

  Fish, atlantic, raw

  16 oz or 454g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Egg white

  Raw, fresh eggs

  1 egg white (separated from yolk) or 40g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Panko

  Style Coating (GF)

  ⅔ cup or 30g

• Louisiana - Seafood Breading Mix

  New Orleans Style

  4 tablespoon or 72g

Directions

1. Heat over to 450 F.
2. Spray large cookie sheet with cooking spray.
3. Create a dredge station. Beat egg and egg white in a bowl. Into another shallow dish, place the panko. In a third bowl mix the herbs and spices.
4. Sprinkle all sides of the fish with the herb and spice mixture.
5. Dip fish into egg, then into panko, pressing fish into the panko and then turning to coat both sides.
6. Place fish on cookie sheet, after all fish is coated, spray fish with cooking spray.
7. Bake for approximately 15 minutes until coating is nicely browned and fish flakes easily. The internal temperature of the fish should read 145 degrees F.
8. If cooking from frozen, allow yourself about 20-30 minutes depending on the thickness of your fillets. The internal temperature of the fish should read 145 degrees F. [See Note 3]
9. Serving Suggestions:
10. Serve with roasted asparagus (roast these on the same tray with the fish), rice pilaf, and a fresh garden salad for a quick and easy weeknight meal.
11. Optional Sauces:
12. A fresh squeeze of lemon or a pico de gallo (fresh salsa) is perfect for the health conscious palate. Otherwise, a tartar sauce is the classic accompaniment.
13. To dress this dish up for a date night or easy-entertaining dinner add a lemon caper sauce or lemon-butter sauce to really impress your guests. Serve this at the table or as a drizzle around the edge of the plate, so you don't lose the crunchy texture of the fish.
14. Recipe by: Kitchen Dreaming (source: https://kitchendreaming.com/panko-crusted-baked-cod-fish/)

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