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THE CHAMPION, THURSDAY, JANUARY 10 -16, 2019
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Low and slow is the way to 90 when making this fish dish
By AMERICA’S TEST KITCHEN
Low and slow is the way to go when it comes
to making this yummy fish dish. A low-tempera
ture oven (set to just 300 F) ensures that the fish
cooks slowly, without 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 rich flavor and helps
the crumb topping stay put. Even kids who don’t
usually like fish will like this dish!
BAKED
BOD
CRISPY
Servings: four
Start to finish: 65 minutes (Active time: 15 minutes)
Prepare Ingredients:
Vegetable oil spray
2 tablespoons unsalted butter
3/4 cup panko bread crumbs
2 garlic cloves, peeled and minced
Salt and pepper
2 tablespoons minced fresh parsley
2 tablespoons mayonnaise
1 large egg yolk
1/2 teaspoon grated lemon zest, plus lemon wedges
4 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 (one medium, one small)
Whisk
Paper towels
Small spoon
Instant-read thermometer
Oven mitts
Adjust oven rack to middle position and heat oven to
300 F. Line rimmed baking sheet with aluminum foil and
set cooling rack inside baking sheet. Spray rack with veg
etable oil spray.
In 12-inch skillet, melt butter over medium heat. Add
panko, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper
and cook, stirring often with rubber spatula, until lightly
browned, three to five minutes.
Turn off heat. Transfer panko mixture to medium bowl.
Stir in parsley and let cool for 10 minutes.
Meanwhile, in small bowl, whisk together mayonnaise,
egg yolk, and lemon zest.
Use paper towels to pat fish dry. Use back of small
spoon to spread mayonnaise mixture evenly over top of
each fillet.
Working with one fillet at a time, coat top of each fil
let with panko mixture. Place fillets, crumb side up, on
greased rack in baking sheet. Wash hands.
Place baking sheet in oven and bake until fish registers
145 F on instant-read thermometer, 30 to 40 minutes.
Use oven mitts to remove baking sheet from oven.
Place baking sheet on second cooling rack. Serve fish with
lemon wedges.
Nutrition information per serving: 312 calories; 123
calories from fat; 14 gfat (5 g saturated; 0 g trans fats);
137 mg cholesterol; 164 mg sodium; 12 g carbohydrate; 0
gfiber; 0 g sugar; 33 g protein.
