Panko-Crusted Cod
with Wasabi Aioli, Quinoa, and Green Bean Tomato Sauté
Panko-Crusted Cod
Crispy cod with a golden panko crust, served alongside creamy wasabi aioli, fluffy quinoa, and a bright green bean tomato sauté for a fresh, flavorful dinner.
Ingredients
For 2 servings
- 12 ounce Cod Fillets
- 4 ounce Grape Tomatoes
- 6 ounce Green Beans
- 1 unit Lime
- 1 jar Mayonnaise
- ½ cup Panko Breadcrumbs
- ½ cup Quinoa
- 1 unit Shallot
- 1 teaspoon Wasabi Paste
Additional Ingredients
- 2 tablespoon Butter
- 1 teaspoon Olive Oil
- unit Pepper
- unit Salt
American
PDF
DifficultyEasy
Total Time30m
Calories674
Protein41g
Carbs62g
Fat30g
Tags:
Protein SmartFiber SmartLow SodiumEat FirstContains shellfishSpicy
⚠️Allergens:
🥚Eggs🐟Fish🥛Milk🌾WheatSwaps and substitutions
For egg-free or lighter needs, use an eggless mayo-style sauce or plain dairy-free yogurt in place of the creamy topping. For gluten-free, swap the crumb coating for gluten-free breadcrumbs and keep the quinoa as the grain side.
What to serve with it
Serve with a crisp green salad or simple cucumber slaw to keep the plate fresh alongside the rich fish and zesty sauce. Chilled white wine, sparkling water with lime, or extra citrus wedges also complement the spicy, savory flavors.
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