Panko crumbs adds an irresistibly light and crisp crust to these simply pan-fried cod fillets, served with a quick and delicious tartar sauce of mayo, dill, lemon, pickles, and red onion. Oven-roasted spuds and broccoli round out the plate making for a light yet satisfying meal in a mere half hour.
Contains: Egg, Fish, Mustard, Wheat, Gluten
May Contain: Milk, Sesame, Tree Nuts, Peanuts, Soy, Shellfish, Sulphites
Turn oven on to 425°F.
Line a baking sheet with foil. Cut potatoes into ½ inch cubes and place on sheet. Toss in 1 tbsp. (2 tbsp. for 4 servings) oil and season with salt and pepper. Spread potatoes out on one half of a baking sheet. Place baking sheet in oven and set a timer for 12 minutes. Meanwhile, in a small bowl, toss broccoli with 1 tbsp. (2 tbsp. for 4 servings) oil and season with salt and pepper to taste. When timer goes off, add broccoli to baking sheet. Roast vegetables for another 13-15 minutes or until tender.
Heat a large non-stick skillet with 2 tbsp. (2 tbsp. for 4 servings) oil over medium-high. Meanwhile, add panko breadcrumbs to a shallow bowl. Crack egg into a separate bowl. Whisk eggs with 2 tsp. (4 tsp. for 4 servings) oil until smooth. Drain and dry cod on paper towel. Season with salt and pepper. Coat cod in egg completely. Place cod in panko, turning and pressing down lightly to ensure crumbs stick. Repeat this process with remaining cod.
Place panko-crusted cod carefully in skillet. Cook cod for 4-5 minutes on each side until it reaches an internal temperature of 145°F and panko is golden brown. Once cod is cooked, remove from skillet and place on a paper towel to absorb excess oil.
Prepare Tartar Sauce
Meanwhile, in a small bowl, mix together spice blend, mayonnaise, dill pickles and red onion. Season with salt and pepper to taste. Slice lemon in half and squeeze half of the juice into sauce. Mix well and set aside.
Divide vegetables onto serving plates along with cod. Serve with fresh tartar sauce. Squeeze remaining lemon juice on top if desired. Enjoy!