Panko Crusted Cod with Cucumber Salad

12 Aug

It’s been ridiculously hot here in Cleveland, so I was looking for a quick, simple meal that had at least one cool component to balance out any heat.  This dish satisfied both requirements and ended up fresh, bright, and extremely tasty.

Panko Crusted Cod with Cucumber Salad

Serves 2

Cod:

2 fillets of cod (I used frozen)

3/4 cup Japanese-style panko bread crumbs

1/2 tsp. dried sweet basil

1/2 tsp. dried dill

1/2 tsp. garlic powder

1/2 tsp. crushed red pepper

Kosher salt and freshly cracked black pepper

2-3 tbs. whole grain Dijon mustard

1 tbs. extra virgin olive oil

Cooking spray

Rinse cod fillets and season with kosher salt and freshly cracked black pepper.  Allow the fish to sit in the refrigerator 30 minutes to 1 hour to evaporate any excess moisture.  Combine panko, dried sweet basil, dried dill, garlic powder and crushed red pepper.  Combine Dijon mustard and olive oil.  Roll fish in mustard/olive oil mixture until coated, then roll in panko.

Spray large sauté pan with cooking spray and heat over medium-high heat.  Add fish and sauté 3-4 minutes per side, depending on thickness of fillets, until crust is golden brown and fish is cooked through.

Cucumber Salad:

1 large cucumber, diced

Kosher salt and freshly cracked black pepper

10-15 fresh basil leaves, finely chopped

1/2 tsp. dried sweet basil

1/2 tsp. dried parsley

3 tbs. extra virgin olive oil

3 tbs. red wine vinegar

1/4 cup feta cheese, cut into small squares

Combine cucumber, salt, pepper, dried sweet basil and dried parsley.  Whisk together olive oil and red wine vinegar to form a vinaigrette.  Add vinaigrette to cucumber mix and allow to cool in refrigerator 1-2 hours until chilled through and flavors have melded.  Top with squares of feta.

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