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
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.
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.
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.