SCALLION-CRUSTED
COD
WITH MANGO SALSA
Cod is one of my favorite
fish. Mild and flaky, it has a deliciously sweet, freshfrom-
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.
Serves 4
-
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
1. Preheat
the oven to 400°F.
2.
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.
3.
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.
4.
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.
