Panko Crusted Cod, Served With Spanish Smoked Paprika Potatoes and Red Cabbage Cole Slaw
Some recipes deserve a second visit and a photo retake to do them justice. The panko crusted cod that I recently served gave me just that opportunity. The recipe never fails to impress with its crispy coating and moist center. Mind you, the freshness of the fish is also an important part of the equation. The meal was so tasty and satisfying that I couldn't resist re-introducing one of my favorite "no fry zone" recipes to new visitors to Anna's Table. This healthy version of "fish and chips" can compete any day with its fried counterpart .....and dare I say, will fare even better.
Yukon Gold and sweet potatoes are roasted and enhanced with the addition of fresh oregano and rosemary, and my current favourite, smoked paprika from Spain. The tartar sauce served with the fish was easily put together with mayonnaise, Polish pickles and capers.
It being apple season, I served the " fish and chips" with a red cabbage and apple cole slaw with toasted pecans.