Greek-Style Panko Crusted Cod

Serve with lemony orzo and sauteed spinach.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add the panko bread crumbs, smoked paprika, garlic powder, salt, and lemon zest to a bowl. Stir (or use your hands!) to combine.

Step 2

Place the seasoned bread crumbs in one bowl, the beaten egg in another. Have the fish portions patted dry, and the pan sauce ingredients on hand and ready to go.

Step 3

Dip the fish in the beaten egg, then press firmly into the seasoned bread crumbs on both sides. Be somewhat aggressive to coat the fish as evenly as possible. After drizzling some oil into a pan over medium-high heat, add the breaded fish. When the fish is browned on one side, gently turn. Repeat.

Step 4

Add the garlic and anchovy paste to the pan. Sauté 1-2 minutes until fragrant. De-glaze with the sherry. Reduce slightly. Add the sun-dried tomatoes, capers, fresh herbs, and lemon juice to the pan. Bring up to a boil. Reduce heat to low. Taste for seasoning.

Step 5

Add the cooked fish back to the pan, spoon some sauce over top, and heat through. Garnish with lemon slices and additional fresh herbs.

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