Sunday, June 8, 2014

Crispy Cod Pistou

I know we do not eat enough fish and I always try to incorporate fish into our meals.  It is difficult (now that I'm working again). Fish is really an ideal weeknight meal - it cooks fast and requires minimal prep.  But the reality is I like to buy fresh which means, in my mind, that I have to cook it that day. The thought of coming home buying fish and then cooking it just negates the ideal weeknight meal concept.

You might be asking what the heck Pistou is? It's basically pesto without the pine nuts. It is often used with pasta, as a spread on bread, or in soup.

Crispy Cod Pistou

1lb cod
1/2 c flour (preferably Wondra)
1 egg
1 T water
1 c panko

1 c fresh basil
1/4 c Parmesan Cheese
juice and zest of 1 lime
3 garlic cloves
1T olive oil

Season flour with salt and pepper in a shallow dish.  Beat egg and water in another shallow dish.  Put panko in yet another shallow dish. Cut fish into two pieces* Dip fish into flour mixture.  Shake off excess flour. Dip in egg mixture and lastly into panko.  Place on foil covered shallow baking sheet.  (I'm all for the easy clean up). Bake at 400 for about 10 minutes or until fish is flakey.

Meanwhile prepare Pistou.  Put all the ingredients in a food processor.  Pulse until mixture is combined. When fish is cooked, serve with Pistou on top.

*Depending on the size and thickness of fish you may need to cut it into more pieces.  One piece of my fish was very thin.  I breaded the whole fish and then tucked it underneath to double it up so that it was the same thickness as the rest of the fish and would cook evenly.

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