Parmesan-Crusted Cod with Tartar Sauce

By carol gorman

Ingredients

• 1/2 cup panko breadcrumbs
• 1/3 cup grated Parmesan cheese
• 1/4 cup all-purpose flour
• 1 large egg, lightly beaten
• 1 1/4 pounds cod (see Tips), cut into 4 portions
• 1/2 teaspoon ground pepper, divided
• 1/4 teaspoon salt
• Olive oil or avocado oil cooking spray (see Tips)
• 1/4 cup nonfat plain Greek yogurt
• 1/4 cup mayonnaise
• 2 tablespoons finely chopped cornichons or dill pickles
• 1 tablespoon minced shallot
• Lemon wedges for serving
• Chopped fresh parsley for garnish

Details

Servings 4
Preparation time 20mins
Cooking time 30mins
Adapted from eatingwell.com

Preparation

Step 1

Place a wire rack on a rimmed baking sheet in the oven; preheat to 450°F.

Combine panko and Parmesan in a shallow dish. Place flour and egg in 2 separate shallow dishes. Sprinkle cod with 1/4 teaspoon each pepper and salt. Dredge the cod in flour, shaking off excess, then dip in egg, letting excess drip off, then coat with the panko mixture. Generously coat the top of each portion with cooking spray.

Remove the pan from the oven. Place the cod, sprayed-side down, on the rack. Coat the second side generously with cooking spray. Bake the fish until golden brown, 10 to 14 minutes.

Meanwhile, combine yogurt, mayonnaise, cornichons (or pickles), shallot and the remaining 1/4 teaspoon pepper in a small bowl.

Serve the cod with the tartar sauce and lemon wedges, garnished with parsley, if desired.