Panko crumbs give 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.
Preheat your oven to 425°F.
Line a baking tray with foil. Cut potatoes into 1/2 inch cubes and place on tray. Toss in 1 tbsp. (2 tbsp. For 4 servings) oil and season with salt and pepper. Spread out on one half of a baking sheet. Place into the oven and set a timer for 12 minutes. Meanwhile, in a small bowl, toss broccoli with 1 tbsp. of oil (2 tbsp. for 4 servings) and season with salt and pepper to taste. When the timer goes off, add broccoli to baking sheet and roast for another 13-15 minutes or until tender.
Prepare + Fry Cod
Heat a large non-stick skillet with 2 tbsp. (2 tbsp. for 4 servings) oil over medium-high heat. Meanwhile, add breadcrumbs to a shallow bowl. Crack egg into a separate bowl and whisk in 2 tsp. (4 tsp. for 4 servings) oil until smooth. Drain and dry cod on paper towel. Season with salt and pepper. Place cod into egg coating it completely. Next place cod into panko, turning and pressing down lightly to ensure crumbs stick. Repeat this process with remaining cod. Place panko-crusted cod carefully into skillet and cook for 4-5 minutes on each side until it reaches an internal temperature of 145°F and panko is golden brown
Prepare Tartar Sauce
Meanwhile, in a small bowl mix together spice blend, mayonnaise, dill pickles, red onion, and season with salt and pepper to taste. Slice lemon in half and squeeze half of the juice into sauce. Mix well to combine and set aside. Once cod is cooked, remove from skillet and place on a paper towel to absorb any excess oil.
Plate vegetables along with the cod, and serve with fresh tartar sauce and remaining lemon juice squeezed on top if desired. Enjoy!