Thursday, August 23, 2007

Eating In: Herb-crusted ling cod

We picked up a beautiful filet of ling cod at the Ballard Farmers Market. I love cod, and this was so fresh. Sure, they had plenty of salmon, but by this time of year I've eaten my weight in salmon already. The cod was calling.

Since we had leftover panzanella, half of our dinner was already done, so I made a quick herb-panko coating for the cod and did a pan fry/oven roast combo. The fish would be terrific with a nice garden salad and good bread, or a light tomato-basil-garlic orzo pasta. This was quick and really tasty; something we'll definitely do again.

Herb-crusted Ling Cod
1 filet cod, or other white fish, cut into +/- 6oz portions*
1 c Panko**
1 tsp chopped fresh chives
1 tsp chopped fresh parsley
1 tsp chopped fresh basil
1 tsp fennel fronds (optional)
1/2 tsp each salt and pepper
1 T olive oil

Preheat oven to 400.
In a shallow pan mix the herbs, salt, pepper and panko. Rub each piece of fish with olive oil, then pat the crumb mixture onto the fish. Once all the fish is coated, lightly sprinkle with a pinch more salt and pepper.

Heat a nonstick skillet to medium-high. Add a little butter and a little olive oil to the pan, then add the fish. Cook on one side for 2-3 minutes, until coating is deep golden brown.

Turn fish and immediately tranfer pan into the oven. Cook fish for 5 minutes, or until the fish feels slightly resistant to your touch. Remove from oven and serve.

*In most cases, portioning your fish at home isn't an exact science. What you're looking to do is even-out the cooking time, and you can do that by cutting the thinner pieces larger and the thicker pieces a bit smaller. You can also add the thinner pieces to the pan a little later than the thicker pieces, allowing the thicker pieces to cook, say, a minute longer.
**Panko is a Japanese bread crumb that creates a less heavy coating than traditional breadcrumbs

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