Friday Fun: Say the title 3 times fast! Ok, maybe it’s not that fun. But it made me smile 🙂
Happy Friday! Happy April! Happy Spring! Can you wish someone a Happy Lent? I think not, but hey, you get the point of what this post is going to be about…
In lieu of my regular Meatless Monday posts, I’m going to offer some ideas for those who are practicing lent and abstaining from “meat” on Fridays. Since the Catholic definition of meatless Fridays allows for the consumption of fish, I’ve got a lucrative new “meatless” audience here! While I’m not an observing Catholic, I have quite a few family members and friends that are. Plus I just love a good fish recipe!
With all of the “Friday Fish Fry” dinners that go on in my neck of the woods, I have had a major craving for fried fish. I’m still going strong on my diet so I’m not about to blow it on a Filet-O-Fish or some other delicacy straight out of the fryer.
Reflecting back on my chicken experiments, I decided to seek out a panko recipe for fish. This one did the trick! I hope you enjoy it as much as I did.
Please forgive any incorrect wording or religious references to Lent/practice vs observe/Catholicism, etc. Since I was ineligible to baptized (cough-cough, bastard child), I failed to learn the intricacies of their beliefs. I in no way mean any disrespect!
Recipe: Panko Baked Cod
4 Cod Fillets
1 Cup Panko Bread Crumbs
2 Tbs fresh dill or parsley (or 2 tsp dried)
1/4 cup light mayonnaise
1 Tbs Dijon mustard
1 Tbs fresh lemon juice
Salt & Pepper to taste
lemon wedges for serving if desired
Pre-heat oven to 450 degrees. Toss the panko crumbs with 1/2 of the dill. In a separate bowl, mix the remaining dill, mayonnaise, mustard and lemon juice together.
Pat the cod dry with paper towels, then season with salt and pepper. Lay the cod in a 9 x 13 baking dish sprayed with cooking spray, space the fish about 1/2 inch apart.
Brush the tops and sides of the fish with the mayonnaise mixture. Sprinkle and press the crumbs into the mayonnaise.
Bake on middle rack until the crumbs are golden brown and the fish flakes apart when gently prodded with a knife, about 15 minutes.
Serve with lemon wedges if desired
Number of Servings: 4