Low And Slow Is The Solution To Go When Making This Fish Dish

Article content materialLow and gradual is the option to go when it comes to making this yummy fish dish. A low-temperature oven (set to simply 300 F) ensures that the fish cooks slowly, with out drying out. Crispy, buttery, garlicky panko bread crumbs get a head start in a skillet so they’re golden brown when the fish comes out of the oven. Finally, a mayonnaise and egg yolk “glue” adds wealthy flavour and helps the crumb topping stay put. Even kids who don’t normally like fish will like this dish!


Article contentStart to finish: 65 minutes (Active time: Foil paper 15 minutes)

Prepare Ingredients:

Vegetable oil spray

2 tablespoons unsalted butter

3/4 cup panko bread crumbs

2 garlic cloves, peeled and minced

2 tablespoons minced recent parsley

2 tablespoons mayonnaise

1 giant egg yolk

1/2 teaspoon grated lemon zest, plus lemon wedges

four 6-ounce skinless cod fillets, 1 to 1 1/2 inches thick

Gather Cooking Equipment:

Rimmed baking sheet

Aluminum foil

2 cooling racks

12-inch skillet

Rubber spatula

2 bowls (1 medium, 1 small)


Paper towels

Small spoon

Instant-learn thermometer

Oven mitts

Start Cooking!

Adjust oven rack to middle place and heat oven to 300 F. If you have any thoughts with regards to the place and how to use foil paper (https://docdro.id), you can make contact with us at our webpage. Line rimmed baking sheet with aluminum foil and set cooling rack inside baking sheet. Spray rack with vegetable oil spray.

Article contentIn 12-inch skillet, melt butter over medium heat. Add panko, garlic, 1/2 teaspoon salt, and 1/four teaspoon pepper and cook, stirring typically with rubber spatula, till evenly browned, 3 to 5 minutes.

Turn off heat. Transfer panko mixture to medium bowl. Stir in parsley. Let cool for 10 minutes.

Meanwhile, in small bowl, whisk collectively mayonnaise, egg yolk, and lemon zest.

Use paper towels to pat fish dry. Use again of small spoon to spread mayonnaise mixture evenly over top of every fillet.

Working with one fillet at a time, coat top of each fillet with panko mixture. Place fillets, crumb facet up, on greased rack in baking sheet. Wash your arms.

Place baking sheet in oven and bake till fish registers 145 F on prompt-learn thermometer, 30 to 40 minutes.

Article contentUse oven mitts to remove baking sheet from oven (ask an adult for assist). Place baking sheet on second cooling rack. Serve fish with lemon wedges.

Nutrition info per serving: 312 calories; 123 calories from fats; 14 g fats (5 g saturated; 0 g trans fats); 137 mg cholesterol; 164 mg sodium; 12 g carbohydrate; Zero g fiber; 0 g sugar; 33 g protein.

For more recipes, cooking suggestions and ingredient and product opinions, visit https://www.americastestkitchen.com. Find extra recipes like Crispy Baked Cod in “Complete Cookbook for Young Chefs .”

America’s Test Kitchen offered this article to The Associated Press.

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