Baked Cod with Avocado Crema
60 Minutes | Serves 4
Cod and Breading
1½-2 lbs Center-Cut Cod Filets (approximate 6 oz filets)
¼ cup All-Purpose Flour (Gluten Free Optional)
2 Large Eggs Beaten
1½ cups Panko Bread Crumbs (Gluten Free Optional)
½ cup Avocado Oil
Kosher Salt to Season the Breading and Cod
Coarse Ground Black Pepper to Season the Breading and Cod
Avocado Crema
¼ cup Fresh Cilantro
1 Ripe Avocado
Juice from 1 Lime
½ Jalapeño Seeds Removed
1 Garlic Clove Peeled
1 cup Sour Cream
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Preheat the oven to 375 degrees.
Season all sides of each portion of cod with kosher salt and black pepper.
Set up a classic breading station with the flour, eggs and bread crumbs in separate containers. Season the flour and bread crumbs with kosher salt and black pepper.
Place 1 portion of cod in the flour and coat all sides. Shake off any excess flour, and transfer the cod into the eggs. Coat all sides. Place the cod into the bread crumbs. Use your hand to lightly press the cod into the bread crumbs and cover exposed areas. Repeat for all cod portions.
Place a large sauté pan on medium heat. Add the avocado oil, and heat to 325-350 degrees. Do not rush this process or the temperature of the oil will be difficult to regulate, and will likely burn the bread crumbs.
Add a few cod portions gently into the pan. Cook for a few minutes on all sides until the bread crumbs are browned.
Transfer the pan-fried cod, allowing any excess oil to drip off, to a sheet pan sprayed with nonstick cooking spray.
Repeat the process for all cod portions.
Bake on the middle rack of the oven for a few minutes depending on how thick your cod portions are. Bake until 145 degrees in the thicker part of the fish.
To prepare the avocado crema, place all ingredients in a blender or food processor and blend until smooth.
Cod and Breading
1½-2 lbs Center-Cut Cod Filets (approximate 6 oz filets)
¼ cup All-Purpose Flour (Gluten Free Optional)
2 Large Eggs Beaten
1½ cups Panko Bread Crumbs (Gluten Free Optional)
½ cup Avocado Oil
Kosher Salt to Season the Breading and Cod
Coarse Ground Black Pepper to Season the Breading and Cod
Avocado Crema
¼ cup Fresh Cilantro
1 Ripe Avocado
Juice from 1 Lime
½ Jalapeño Seeds Removed
1 Garlic Clove Peeled
1 cup Sour Cream
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Preheat the oven to 375 degrees.
Season all sides of each portion of cod with kosher salt and black pepper.
Set up a classic breading station with the flour, eggs and bread crumbs in separate containers. Season the flour and bread crumbs with kosher salt and black pepper.
Place 1 portion of cod in the flour and coat all sides. Shake off any excess flour, and transfer the cod into the eggs. Coat all sides. Place the cod into the bread crumbs. Use your hand to lightly press the cod into the bread crumbs and cover exposed areas. Repeat for all cod portions.
Place a large sauté pan on medium heat. Add the avocado oil, and heat to 325-350 degrees. Do not rush this process or the temperature of the oil will be difficult to regulate, and will likely burn the bread crumbs.
Add a few cod portions gently into the pan. Cook for a few minutes on all sides until the bread crumbs are browned.
Transfer the pan-fried cod, allowing any excess oil to drip off, to a sheet pan sprayed with nonstick cooking spray.
Repeat the process for all cod portions.
Bake on the middle rack of the oven for a few minutes depending on how thick your cod portions are. Bake until 145 degrees in the thicker part of the fish.
To prepare the avocado crema, place all ingredients in a blender or food processor and blend until smooth.