Pecan-crusted cod with tartar sauce, cucumber salad and a roll
- ¼ cup panko bread crumbs
- ½ cup pecans
- 2 eggs
- 1 tsp paprika
- 1 ½ lbs cod (6 oz, 6 oz, 6 oz, 6 oz portions)
- 1 ½ tbsp dill
- 1 lemon
- ¼ cup mayonnaise
- 2 ½ tbsp sweet pickle relish
- 4 cucumbers
- 4 whole grain rolls
Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil.
Pulse panko and pecans in a food processor or blender until they resemble a coarse flour. Transfer to a bowl.
In a separate bowl, mix egg and paprika.
Pat cod dry with a paper towel and season with salt and pepper. Dip into egg mixture, then into panko mixture. Lay on prepared baking sheet and bake 15 to 20 minutes, until fish is opaque and flakes easily.
Meanwhile, finely chop dill. De-seed and juice lemon.
Combine mayonnaise, dill, sweet pickle relish and 2 tsp lemon juice in a small bowl.
Thinly slice cucumber into rounds. Add to a bowl and drizzle with another 4 tsp lemon juice.
Serve cod and cucumber salad with tartar sauce spooned over. Enjoy with a roll on the side.