I make: Crispy Fish

I’ve been testing a lot of recipes from the April issue of Cooking Light. Last week, I made spicy gumbo for lunch and saffron fish stew with white beans for dinner. I bought 2 pounds of cod and decided to use a little more than half for the fish stew and use the rest for another recipe: crispy fish with lemon-dill sauce.

The recipe was easy to follow and it really did only take 30 minutes to prep and cook, as the magazine advertised. Since the cod was breaded with panko and broiled in the oven (instead of fried), I didn’t feel guilty eating it. To keep in line with our healthy meal, I substituted low-fat mayo for the suggested canola mayo to make the “tartar sauce”.

fish1

Note: it is imperative that a broiler pan is used, otherwise the fish will turn out a soggy mess.

This recipe was a quick, healthy alternative to fried fish that I would make again. I just wished the panko would’ve browned a bit more evenly; I have a love/hate relationship with my oven.

Bon appetit!

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