I had every intention of making oven-baked fish & chips for this meal, but with temperatures nearing 100 degrees, there was no way I was turning on my oven. So we’ll save that for another day. Instead I opted for a quick pan-fried fish and cool cucumber and tomato salad.
Rock cod is not only nice and mild tasting, but its firm texture holds up well for pan-frying, keeping its shape and not falling apart. The onions mixed with the breadcrumbs caramelize as they cook, adding a nice bump of flavor and a subtle sweetness.
Onion-Crusted Rock Cod
Onion-Crusted Rock Cod
Rock cod filets
3/4 cup panko
1/3 cup finely chopped red onion
Salt & pepper
1 tsp. olive oil
1/4 cup greek yogurt
In a shallow dish combine panko, onion, olive oil and a pinch of salt & pepper.
Bread crumb mixture. Love the extra flavor from the onions in the mixture!
Rub cod filets all over with yogurt and then press into bread crumb mixture until well coated on both sides.
Heat a tablespoon of olive oil in a skillet over medium heat. Flick a few drops of water into the pan. If they sizzle, it’s ready to go. Add filets to pan and cook 3-4 minutes per side, until golden brown on both sides.
Pan-frying rock cod filets
Serve with your favorite tartar sauce or wedges of lemon. Or mix up your own fishy sauce with a bit of mayonnaise, a squeeze of lemon and squirt of sriracha.
Creamy cucumber salad is the perfect complement for this fish dish. Since I had a couple of garden tomatoes I added them to the recipe as well. Add a little fresh fruit on the side and you have a perfect summer meal.
Rock cod with creamy cucumber salad and fruit.
3hungrymonkeys 