Parmesan-Crusted Alaska Cod With Summertime Arugula Salad
Spring and Summer are all about salads! Fruit and veggies are the perfect salad combination of sweet and savory. This panko and parmesan-coated Alaska cod is baked and served with a light and bright salad for the perfect meal in under 30 minutes!
Paremsan-Crusted Alaska Cod with Arugula Salad
Servings: 4 Prep Time: 15 minutes Cook Time: 12 minutes
Author: Alaska Seafood Marketing Institute
Ingredients
- 4 wild Alaska Cod fillets, 6oz each, patted dry Popsie's wild caught Alaskan Pacific Cod
- cooking spray
- 3/4 cup panko
- 1/2 cup grated Parmesan
- 2 teaspoons minced finely grated lemon zest
- 2 teaspoons minced fresh rosemary
- 1 teaspoon kosher salt, plus more for dressing
- 3 tablespoons mayonnaise
- 1 tablespoon extra-virgin olive oil
- 1/2 tablespoon white vinegar
- Freshly ground pepper, to taste
- 2/12 ounces baby arugula
- 1/2 medium zucchini, sliced super thin with a vegetable peeler or manadoline
- 2 tablespoons mint chiffonade
- 1/2 cup blueberries or sliced figs
- 2 tablespoons pine nuts, lightly toasted
Directions
Step 1: Prepare to bake the cod
Preheat oven to 425F and put the oven rack in the middle slot. Line a baking sheet with aluminum foil and lightly coat with cooking spray. Set aside.
Step 2: Prepare the cod
In a bowl, mix together panko, Parmesan, lemon zest, rosemary, and salt, then spread out on a plate. Spread mayonnaise over the cod fillets. Take a cod fillet and press it, mayo-side down, into the plate of panko. Press down firmly so the mixture adheres evenly. Put the cod on the prepared baking sheet, panko side up, and repeat the remaining fillets.
Step 3: Bake the cod
Bake until fish is opaque and topping is light golden, about 10 minutes. Switch to broil and broil until the topping is golden brown, about 2 minutes more. Remove from the oven.
Step 4: Make the salad and serve
Whisk together olive oil and vinegar in a large bowl. Season to taste with salt and freshly ground pepper. Add the arugula, mint, and zucchini and toss so they are fully but lightly coated in the oil and vinegar. Transfer to a serving platter and sprinkle with blueberries and pine nuts. Arrange the cod fillets on top and garnish with shaved Parmesan. Serve immediately.