Ingredients
- 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 fresh dill
- 1 lemon
- ¼ cup mayonnaise
- 2 ½ tbsp sweet pickle relish
- 4 cucumbers
- 4 whole grain rolls
Directions
-
Step 1
Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil.
-
Step 2
Pulse panko and pecans in a food processor or blender until they resemble a coarse flour. Transfer to a bowl.
In this recipe- ¼ cup panko bread crumbs
- ½ cup pecans
-
Step 3
In a separate bowl, mix egg and paprika.
In this recipe- 2 eggs
- 1 tsp paprika
-
Step 4
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.
In this recipe- ¼ cup panko bread crumbs
- 2 eggs
- 1 ½ lbs cod (6 oz, 6 oz, 6 oz, 6 oz portions)
-
Step 5
Meanwhile, finely chop dill. De-seed and juice lemon.
In this recipe- 1 ½ tbsp fresh dill
- 1 lemon
-
Step 6
Combine mayonnaise, dill, sweet pickle relish and 2 tsp lemon juice in a small bowl.
In this recipe- 1 ½ tbsp fresh dill
- 1 lemon
- ¼ cup mayonnaise
- 2 ½ tbsp sweet pickle relish
-
Step 7
Thinly slice cucumber into rounds. Add to a bowl and drizzle with another 4 tsp lemon juice.
In this recipe- 1 lemon
- 4 cucumbers
-
Step 8
Serve cod and cucumber salad with tartar sauce spooned over. Enjoy with a roll on the side.
In this recipe- 1 ½ lbs cod (6 oz, 6 oz, 6 oz, 6 oz portions)
- 4 cucumbers
- 4 whole grain rolls
