Crispy Baked Cod Two Ways - Dads That Cook
By Jason Glover
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!
In a small bowl, whisk together all ingredients for the chipotle mayo. Set aside.
Preheat oven to 425°F and lightly oil a large baking sheet.
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.
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.
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.)
Smear the chipotle mayo onto the toasted buns, and top with the cod and pickle slices.
Place the remaining cod pieces onto an oiled baking sheet and sprinkle with salt, lemon zest, and the shredded parmesan cheese.
Bake for 10-15 minutes then remove from the oven, let cool, and refrigerate until ready to serve the zoodles.
Place the spiralized zucchini (or cooked spaghetti) in a large bowl and add the scallions, tomatoes, and parsley.
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.
Warm the cooked cod pieces in the microwave for about 2 minutes, then serve atop the zoodles.
Adapted by Real Food Magazine
Ingredients
Directions
In a small bowl, whisk together all ingredients for the chipotle mayo. Set aside.
Preheat oven to 425°F and lightly oil a large baking sheet.
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.
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.
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.)
Smear the chipotle mayo onto the toasted buns, and top with the cod and pickle slices.
Place the remaining cod pieces onto an oiled baking sheet and sprinkle with salt, lemon zest, and the shredded parmesan cheese.
Bake for 10-15 minutes then remove from the oven, let cool, and refrigerate until ready to serve the zoodles.
Place the spiralized zucchini (or cooked spaghetti) in a large bowl and add the scallions, tomatoes, and parsley.
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.
Warm the cooked cod pieces in the microwave for about 2 minutes, then serve atop the zoodles.
