Panko Crusted Cod and Spanish Smoked Paprika Potatoes
By: Anna C
Published: Saturday, October 23, 2010 - 10:32am

Ingredients




Panko Crusted Cod
1 pound fresh cod
1 cup flour
2 eggs
1 1/2 cups panko breadcrumbs (more if needed)
1/2 teaspoon salt
1/4 teaspoon pepper
Roasted Smoked Paprika Potatoes
4 Yukon Gold potatoes
2 sweet potatoes
a teaspoon Spanish smoked paprika
2 sprigs fresh oregano
2 sprigs fresh rosemary
3 tablespoons olive oil
salt and pepper to taste

Preparation

1 Cut the fish into serving portions (about 3 inch long pieces) and pat dry with a paper towel. Set aside. 2 In 3 separate bowls put 11/2 cups of  flour in one and season with salt and pepper. 3 Break the eggs into the second bowl and slightly beat the eggs. 4 Add the panko breadcrumbs to the third bowl. 5 Start by dredging the fish piece in the flour. 6 Next, dip the floured piece of fish in the beaten egg and remove with a fork. 7 Transfer into the third bowl, and coat the fish with the panko breadcrumbs. 8 Place on a cookie sheet or pizza tray lined with lightly oiled parchment paper. 9 Drizzle the top of the fish pieces with olive oil and bake in a 425 degree F oven for about 10-15 minutes, until golden brown. 10 Lower the oven temperature to 375º F. 11 Turn the fish and continue to cook for an additional 10 minutes, in order for the bottom to also turn a golden brown.  For thinner pieces of fish allow less cooking time. 12 Sweet Potato and Yukon Gold 'Chips' with Spanish Smoked Paprika 13 Yukon Gold potatoes 14 Sweet potatoes 15 About a teaspoon Spanish smoked paprika 16 Sprigs fresh oregano 17 Sprigs fresh rosemary 18 To 3 tablespoons olive oil 19 Salt and pepper to taste 20 Peel and cut the potatoes into 1/2 inch sticks or wedges. 21 Transfer to a large bowl and toss in the rosemary, oregano and olive oil. Season with salt and pepper. 22 Place in a roasting pan lined with parchment paper and bake at 425 degrees F. 23 Check the potatoes during baking and turn as needed to prevent burning. Bake for about 35-40 minutes. 24 The potatoes will take longer than the fish so you can finish them off at 375º F,the same temperature as the fish.

About


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.

Comments:
JosephFranplou

Nice information at least I think so. Thank you for posting this information. 
Joseph Franplou
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