Baked Cod with Avocado Crema

Crisp breaded cod, pan-fried and finished in the oven, with a creamy avocado, lime and jalapeño sauce.

Ingredients

• Cod and Breading — 1½-2 lbs Center-Cut Cod Filets (approximate 6 oz filets)
• Cod and Breading — ¼ cup All-Purpose Flour (Gluten Free Optional)
• Cod and Breading — 2 Large Eggs Beaten
• Cod and Breading — 1½ cups Panko Bread Crumbs (Gluten Free Optional)
• Cod and Breading — ½ cup Avocado Oil
• Cod and Breading — Kosher Salt to Season the Breading and Cod
• Cod and Breading — Coarse Ground Black Pepper to Season the Breading and Cod
• Avocado Crema — ¼ cup Fresh Cilantro
• Avocado Crema — 1 Ripe Avocado
• Avocado Crema — Juice from 1 Lime
• Avocado Crema — ½ Jalapeño Seeds Removed
• Avocado Crema — 1 Garlic Clove Peeled
• Avocado Crema — 1 cup Sour Cream
• Avocado Crema — Kosher Salt to Taste
• Avocado Crema — Coarse Ground Black Pepper to Taste

Method

1. PREPARE THE COD: Preheat the oven to 375°F. Season all sides of the cod with salt and pepper. Put the flour, beaten eggs and panko in separate containers. Season the flour and panko with salt and pepper.
2. BREAD: Coat each portion in flour and shake off the excess. Dip in the egg, then press gently into the panko to coat all sides.
3. PAN-FRY: Heat the avocado oil in a large sauté pan over medium heat until it reaches 325–350°F. Add a few portions at a time and cook for a few minutes on all sides, until the crumbs are browned. Let excess oil drip off, then transfer to a sheet pan coated with nonstick cooking spray. Repeat with the remaining cod.
4. FINISH IN THE OVEN: Bake on the middle rack until the thickest part of the cod reaches 145°F. The time will depend on the thickness of the portions.
5. MAKE THE CREMA: Blend all the avocado crema ingredients in a blender or food processor until smooth. Serve with the cod.