PANKO-CRUSTED COD

I made this several days ago, delicious and easy.  This recipe came from Hello Fresh online food delivery.   Followed their recipe instruction and it took me less than 25 minutes.  As long as you like to prepare your own dinner this was fun to make.  The result like dining in an expensive restaurant.

1 lime

1 shallot

4 oz grape tomatoes

6 oz green beans

1/2 cup quinoa

2 tablespoons mayonnaise

1 teaspoon wasabi

1/2 cup panko bread crumbs

12 oz cod

2 tablespoons butter

1 teaspoon oil

Preheat oven and cook quinoa: wash and dry all produce.

Preheat oven to 350 degrees.  In a small pot, bring 1 cup salted water to a boil.  Zest and halve lime.  cut one half into wedges.  Halve, peel, and finely chop shallot.  Halve tomatoes.  Trim green beans.  Add quinoa to boiling water, cover and reduce to a low simmer until tender and water is absorbed, 15-20 minutes.

Make wasabi aioli: Combine mayonnaise, 1/2 teaspoon lime zest, a squeeze of lime, and wasabi (careful, it is hot !)  in a small bowl.  Season with salt and pepper.  Transfer panko to a small bowl, and wipe out pan.

Cook cod:  Season cod on all sides with salt and pepper.  Spread top of each fillet with 1 teaspoon wasabi aioli.  Press panko into aioli to adhere.  Place crusted cod on a lightly oiled baking sheet, and cook until flaky and opaque, about 10 minutes.

Cook veggies:  Meanwhile, heat 1 tablespoon butter in same pan over medium heat.  Add shallots and green beans, and toss until shallots are softened,  3-4 minutes.  Add a splash of water to pan to steam through, 1-2 minutes.  Season with salt and pepper.

Plate:  Serve cod on a bed of veggies and quinoa.  Serve with remaining wasabi aioli and a wedge of lime. 

Enjoy !

Serve 2

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