Servings: persons
Panko-Crusted Cod
Enjoy a delicious and easy dinner with panko-crusted cod served with garlic rice and oven-baked vegetables. This recipe combines fresh fish with a crispy coating and healthy sides for a complete dining experience.
Equipment
- 1 Oven
- 1 Baking Tray
- 1 Pot
- 1 Frying Pan
Ingredients
- 40 gram Aioli
- 250 gram Saithe
- 50 gram Panko
- 1 clove Garlic
- 150 gram Jasmine Rice
- 1 pcs. Carrots
- 250 gram Broccoli
- 1 pcs. Cucumber
- Mayonnaise with sesame
- 12 gram White Wine Vinegar
- 50 gram Mayonnaise with black sesame
In addition (not included in the meal box)
- 3 gram Salt step 1
- 300 gram Water step 1
- 7 gram Olive Oil step 1
- 2 gram Sugar step 2
- 15 gram Water step 2
- 1.5 gram Salt step 3
- 8 gram Ketchup step 4
- 14 gram Olive Oil step 5
Instructions
Step 1
- Cook Garlic Rice: Preheat the oven to 220°C/200°C (fan).
- Mince or finely chop the garlic.
- Heat the olive oil in a medium-sized saucepan over medium heat.
- Sauté garlic for 30 seconds, add water and rice, bring to a boil, cook covered on low heat for 12 minutes, let rest covered for 10 minutes.
Step 2
- Pickle Cucumber: Slice cucumber thinly.
- Mix white wine vinegar, sugar, water, and a pinch of salt in a bowl, toss the cucumber in, and set aside.
Step 3
- Roast Vegetables: Cut broccoli and carrot, spread on a baking sheet, drizzle with olive oil, season with salt, and bake for 10-12 minutes.
Step 4
- Bread Fish: Cut cod into strips.
- Mix aioli, ketchup, and a pinch of salt and pepper in a bowl, coat the fish in the mixture, then in the panko.
Step 5
- Fry Vegetables and Fish: Fry the fish in olive oil in a pan until golden and cooked through.
Serve:
- Plate garlic rice with vegetables, fish, and pickled cucumber.
- Top with black sesame mayonnaise.