Ingredients
4 tbs. unsalted butter
1 large shallot
2 garlic cloves minced
1 tsp. fresh thyme
1 cup panko
2 tbs. fresh parsley minced
2 tbs. mayonnaise
1 lg egg yolk
1 tsp. grated lemon rind
4 cod fillets
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1:Adjust oven rack to middle and heat oven to 300. Set oiled wire rack in a rimmed baking sheet. 2: Melt butter in a 12 " skillet over medium heat. Add shallot and 1/2 tsp. salt and cook until softened, about 3 minutes. Add garlic and thyme and cook until fragrant about 1 minute. Add Panko and 1/2 tsp. pepper and cook stirring frequently until evenly browned. Remove from heat and stir in parsley, set aside. 3: Whisk mayonnaise, egg yolk lemon zest and 1/2 tsp. pepper together in a bowl. Pat filets dry with paper towels and season with salt and pepper. Brush tops of fillets with mayonnaise mixture, then dredge each fillet in panko mixture pressing gently to adhere, and place crumb side up on the wire rack set in a baking sheet. Bake 30-40 minutes until just opaque.
RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
Long carving blade — thin slices of roast, turkey, ham