Scallion-Crusted Cod with Mango Salsa
Cod is one of my favorite fish. Mild and flaky, it has a deliciously sweet, fresh-from- the-sea flavor. That natural sweetness is accented by the mango salsa, which also adds tantalizing heat.
I like to use panko, Japanese bread crumbs, to dredge the cod fillets before sautéing them, but any fine, unflavored bread crumbs will do.
4 skinned cod fillets, preferably center-cut, 6 to 8 ounces each
Kosher salt and freshly ground black pepper to taste
2 cups panko (Japanese bread crumbs) or regular bread crumbs
1/2 cup thinly sliced scallions
1 egg lightly beaten with 1 tablespoon water
2 tablespoons grapeseed or canola oil
1 cup Spicy Mango Salsa
1/4 cup chopped fresh cilantro
- Preheat the oven to 400°F.
- Season the cod on both sides with salt and pepper. On a large plate, combine the panko and scallions. Using a pastry brush, lightly brush the fillets with the egg wash and dredge in the panko on both sides.
- Heat a large sauté pan over medium heat. Add the oil and swirl to coat the pan. Add the cod and sauté until the underside is brown, 3 to 4 minutes. Gently turn the fillets and transfer the pan to the oven. Bake until the fish is cooked through, 6 to 8 minutes.
- Meanwhile, in a small bowl combine the salsa and the cilantro and mix. Dollop the salsa mixture onto 4 plates. Place the cod portions on top of the salsa and serve.