Panko Crusted Cod with Bacon Lentils

9 Jan

This dish has great depth of flavor despite being very healthy and pleasantly light.  The earthy flavors of the lentils, onion, and bacon pair really well with the bright flavors of the parsley and lemon zest in the cod.  There’s not very much hands on time for this dish, but the flavors feel like it was really labored over.  The bacon lentils are also really delicious cold or at room temperature (which is why I made plenty of leftovers for lunch, since class starts back up again tomorrow).

Panko Crusted Cod with Bacon Lentils

Panko Crusted Cod:

Adapted from Pink Parsley

2 cod fillets, defrosted if frozen

1/2 cup plus 2 tsp. Japanese-style panko bread crumbs

1 tbs. fresh curly leaf parsley, roughly chopped

1 tsp. fresh lemon zest

2 tbs. Jack Daniels stone ground dijon mustard, divided

Kosher salt and freshly cracked black pepper

1 tbs. olive oil

Non-stick cooking spray

Lemon wedges, to serve

Preheat the oven to 425º.

In a small bowl, mix together 1/2 cup panko, parsley, lemon zest, olive oil, 1 tbs. mustard, kosher salt and freshly cracked black pepper.  Stir throughly to combine.

Using a pastry brush, brush each fillet of cod with remaining mustard, then season with salt and pepper.  Press the panko mix on top of each fillet, about 1″ thick.  Top each fillet with another tsp. or so of plain Japanese panko crumbs each.  Spray tops lightly with non-stick cooking spray.

Spray an oven proof skillet with non-stick cooking spray and heat until very hot over medium-high heat.  Add the cod fillets and sear 3-4 minutes.

Transfer the pan to the oven for 5-7 minutes, until the cod is nearly cooked through and the panko is a light golden brown. Remove from the oven and loosely cover with foil.  Allow to rest for 5 to 10 minutes.  Serve with lemon wedges.

Lentils and Bacon:

Adapted from Alton Brown

Serves 4

2 cups green lentils, rinsed and picked through for debris and stones

12 or so whole black peppercorns

1 small yellow onion, diced

2 cloves garlic, roughly chopped

2 bay leaves

2 pieces hardwood spoked bacon

1/2 cup red wine vinegar

2 tsp. Jack Daniels stone ground dijon mustard

1/4 cup fresh curly leaf parsley, roughly chopped

1/4 cup fresh coriander, roughly chopped

Kosher salt and freshly cracked black pepper

Place lentils, bay leaves, kosher salt, and whole black peppercorns into a large saucepan and cover with water by 2-3″.  Bring to a rolling boil over medium-high heat and then reduce heat to low.  Cover and simmer until lentils are tender, about 25-30 minutes.  Drain any remaining liquid, discarding bay leaves and, if desired, peppercorns.

In a medium sauté pan, cook bacon until crispy over medium-high heat.  Remove bacon and set aside on some paper towels to drain.  Once cooled and drained, roughly chop.  Meanwhile, add onion and garlic to to rendered bacon fat.  Cook until onion is translucent and cooked through, roughly 6-8 minutes.

In a medium mixing bowl, whisk together red wine vinegar, mustard, parsley, coriander, bacon pieces, onion, garlic, and lentils.  Serve warm.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: