CRISPY BAKED COD TWO WAYS

Baked cod two ways - Cook the fish on day one and get two dinners out of it! Crispy Baked Cod Sandwiches on night one and Cod with Lemony Veggie Zoodles on night two!

INGREDIENTS:

Cod Sandwiches with Chipotle Mayo
¾ cup panko bread crumbs
½ tsp paprika
¼ tsp salt
2 eggs, lightly beaten
1 tbsp Dijon mustard
2 lbs skinless cod filets (about 1" thick), divided
4 buns, toasted
Pickles
Canola oil for the pan

Chipotle Mayo
¼ cup mayonnaise
1 tsp fresh lemon juice
¼ tsp kosher salt
½ tsp chipotle chili powder

Cod with Lemony Veggie Zoodles
1 large lemon, zested and juiced
Salt, to taste
¼ cup shredded parmesan cheese
1 lb zucchini, spiralized (or 12 oz cooked spaghetti noodles)
4 scallions, thinly sliced
2 large tomatoes, diced
½ cup roughly chopped fresh parsley
2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
2 cloves garlic, minced
½ tsp salt

Tools 
Small bowl 
Cutting board 
Knife
Baking sheet 
Spiralizer

DIRECTIONS:

1. In a small bowl, whisk together all ingredients for the chipotle mayo. Set aside.
2. For the sandwiches, preheat oven to 425°F and lightly oil a large baking sheet.
3. Place the panko in a shallow bowl and season with the salt and paprika. In a medium bowl, whisk together the eggs and dijon mustard.
4. If using a large piece of cod, cut 1 lb of it into 4 evenly sized pieces. Pat the fish dry with paper towels, dip into the egg mixture, then the panko mixture.
5. Place the filets on the prepared baking sheet and bake for about 15 minutes. (The fish is ready when it easily flakes when pierced with the tip of a paring knife.)
6. Smear the chipotle mayo onto the toasted buns, and top with the cod and pickle slices.
7. For the cod with lemony zoodles, place the remaining cod pieces onto an oiled baking sheet and sprinkle with salt, lemon zest, and the shredded parmesan cheese.
8. Bake for 10-15 minutes then remove from the oven, let cool, and refrigerate until ready to serve the zoodles.
9. Place the spiralized zucchini (or cooked spaghetti) in a large bowl and add the scallions, tomatoes, and parsley.
10. In a small bowl, whisk together the olive oil, lemon juice, and minced garlic. Pour the mixture over the zoodles, season with salt, and toss until well coated.
11. Warm the cooked cod pieces in the microwave for about 2 minutes, then serve atop the zoodles.

Adapted from: Real Food Magazine