Wisconsin may be famous for its Friday night fish fries, but this easy baked fish recipe is just as delicious and simple enough to make any night of the week.
3 TBS butter
1 large shallot, minced (I used a small onion)
Salt and pepper
1 garlic clove, minced
1 tsp minced fresh thyme or 1/4 tsp dried (I used Italian seasoning)
3/4 c panko breadcrumbs
2 TBS minced fresh parsley
2 TBS mayonnaise
1 large egg yolk
1/2 tsp grated lemon zest
4 (6-8oz) skinless cod fillets 1 to 1 1/2 inches thick
Melt the butter in a skillet over medium heat. Add shallot and 1/2 tsp salt and cook until softened, about 3 minutes. Stir in the garlic and thyme and cook about 30 seconds. Add panko and 1/4 tsp pepper and cook, stirring constantly until evenly browned, about 4 minutes. Transfer panko mixture to a shallow dish and let cool for 10 minutes. Stir in parsley.
Whisk mayonnaise, egg yolk, lemon zest and 1/4 tsp pepper together in a bowl. Pat cod dry with paper towels and season with salt and pepper. Brush tops of fillets evenly with mayonnaise mixture. Working with 1 fillet at a time, dredge coated side in panko mixture, pressing gently to adhere. Place fillets crumb side up on a large plate.
Cover and refrigerate cod for at least 1 hour or up to 24 hours.
Adjust oven rack to middle position and heat oven to 300 F. Set wire rack in a rimmed baking sheet and spray the rack with vegetable oil spray. Transfer cod to prepared rack and bake until fish flakes apart when gently prodded with a paring knife and registers 140 F, 45-55 minutes, rotating sheet halfway through baking.
Serves: 4
Source: The Make-Ahead Cook (America's Test Kitchen)
Kimberly
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