Crispy Baked Cod With Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
5 ounce(s) baby spinach |
1 pound(s) cod fillets (or other firm white fish) |
2 tablespoon(s) dijon mustard |
2 tablespoon(s) dried parsley, chili powder, cumin, or italian blend seasoning |
2 clove(s) garlic, minced |
1/2 cup(s) grated parmesan cheese |
1 tablespoon(s) ketchup |
2 tablespoon(s) mayonnaise or fat-free sour cream with onion or garlic powder |
1 medium yellow onion, thinly sliced |
1 tablespoon(s) olive or sesame oil |
1 cup(s) panko (japanese-style) bread crumbs |
1/4 cup(s) pine nuts |
toasted sesame seeds for garnish, optional |
zest of 1 lemon |
Directions:
1. Heat the oven to 400 degrees. Line a baking sheet with parchment paper.
2. In a large, shallow bowl, whisk together the ketchup, mustard, and mayonnaise. Set aside.
3. In a food processor, combine the bread crumbs, pine nuts, Parmesan cheese, and parsley. Pulse until finely chopped. Transfer the mixture to a second wide, shallow bowl. Set aside.
4. Divide the cod fillets into 4 pieces. One at a time , dredge each piece first through the mayonnaise mixture, turning to coat both sides, then through the bread- crumb mixture, again turning to coat evenly.
5. Arrange the fillets on the prepared baking sheet. Bake for 12 minutes, or until fish is cooked and flakes easily.
6. While the fish cooks, in a large skillet over medium-high, heat the oil. Add the garlic and onion, then saute until onion is tender, about 4 to 5 minutes. Add the spinach and saute until it just wilts, about 3 minutes.
7. Remove the skillet from the heat and mix in the lemon zest. Divide the greens between 4 serving plates and top each serving with a piece of cod. Garnish with sesame seeds, if desired.
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