Ingredients
- 1 1/4 pounds cod or other mild, white-fleshed fish fillets
- 1 lemon
- 1/2 teaspoon Old Bay Seasoning
- 12 short chive stems (from a clamshell pack) or 3 scallions
- 2 tablespoons unsalted butter (optional)
- 2 large eggs
- 1/4 cup low-fat mayonnaise (do not use nonfat)
- 1 cup frozen/slightly defrosted corn kernels (may use fresh)
- 1 1/2 cups plus 2 tablespoons panko, preferably whole-wheat
Preparation
Step 1
Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil, then grease the foil with cooking oil spray. Use the spray to grease a deep-dish 9-inch pie plate as well.
Arrange the fish fillets on the baking sheet. Use a Microplane grater to zest 1 teaspoon of lemon zest into a small bowl, then cut the lemon in half. Squeeze the juice from a lemon half evenly over the fish. Sprinkle with 1/4 teaspoon of the Old Bay Seasoning, then bake for 8 minutes or just until the fish flakes.
Meanwhile, mince the chives or chop the white and light-green parts of the scallions. If using, microwave the butter just until it’s liquefied.
Whisk together the eggs, mayonnaise and reserved lemon zest in a mixing bowl, then stir in the corn, the remaining 1/4 teaspoon of Old Bay Seasoning, the chives or scallions and 1/2 cup of the bread crumbs.
Use your hands or a pair of forks to tear or shred the fish into bite-size pieces, then gently fold them into the egg mixture. Transfer the mixture to the pie plate, packing it gently. Scatter the remaining 1 cup plus 2 tablespoons of panko over the top; if using, drizzle the butter evenly over the panko. Bake for 15 minutes; the top should be golden brown and the pie should be firm and cooked through.
Squeeze the juice of the remaining lemon half over the top; serve hot.