Crispy Fish with Lemon-Dill Sauce
By LaLaCooks
Serve with:
Sautéed Zucchini *
* Heat a large nonstick skillet over medium-high heat. Cut 2 large zucchini diagonally into 1/2-inch thick slices/ Add 1 tablespoon olive oil to pan; swirl to coat. Add zucchini. 1/4 teaspoon salt, and 1/4 teaspoon black pepper; sauté 5 minutes or until browned.
- 30
Ingredients
- 2 large egg whites, lightly beaten
- 1 cup panko (Japanese breadcrumbs)
- 1/2 teaspoon paprika
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 4 (6-ounce) skinless cod fillets
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- Cooking spray
- 1/4 cup canola mayonnaise
- 2 tablespoons finely chopped dill pickle
- 1 teaspoon fresh lemon juice
- 1 teaspoon chopped fresh dill
- Lemon wedges
Preparation
Step 1
1. Preheat broiler.
2. Place egg whites in a shallow dish. Combine panko, paprika, onion powder, and garlic powder in a shallow dish. Sprinkle fish evenly with pepper and salt. Dip each fillet in egg white, then dredge in panko mixture; place on a broiler pan coated with cooking spray. Broil 4 minutes on each side or until desired degree of doneness.
3. Combine mayonnaise, pickle, lemon juice, and dill. Serve with fish and lemon wedges.
Wine note: This dish requires a wine with acidity to cut through the breading and also to act like a final spritz of lemon. Waterbrook 2008 Pinot Gris from Washington state's Columbia Valley ($12) does all that with a touch of fruit. —Sara Schneider