Week 54, Recipe 4: Baked Crumb-Coated Fish

NOTES

• Thaw frozen fish in fridge during the day so it will be thawed by the time you're ready to cook in the evening.
• Premix the crumbs (except the cheese) to have ready.
• While you've got the oven on for the fish, roast up some veggies - asparagus tossed with olive oil, salt and pepper is a good choice this time of year. It will cook at the same temp (425) for about 10-15 minutes (stirring once halfway through) or until crisp-tender.

INGREDIENTS

• 1/4 c. all-purpose flour
• 1/2 tsp pepper
• 1/4 tsp salt
• 2 eggs
• 1 tsp water
• 1 c. panko bread crumbs
• 1/4 c. shredded Parmesan cheese
• 6 tsp ranch salad dressing mix (powdered kind)
• 4 cod or other white fish fillets (about 4 oz each)

DIRECTIONS
1. In a shallow bowl, combine the flour, pepper and salt. In another shallow bowl, whisk eggs and water. In a third shallow bowl, combine the bread crumbs, cheese, and ranch dressing mix.
2. Season fillets with salt and pepper. Dip first in flour mixture, then egg mixture then coat with crumb mixture.
3. Bake on a greased baking sheet at 425 degrees for 15-20 minutes or until fish flakes easily with a fork, turning once.