Panko-Crusted Cod

Name: Panko-Crusted Cod with Wasabi Aioli, Quinoa, and Green Bean Tomato Sauté
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Cod Fillets; 1 jar Mayonnaise; 6 ounce Green Beans; 4 ounce Grape Tomatoes; 1 unit Shallot; 1 teaspoon Wasabi Paste; ½ cup Panko Breadcrumbs; 1 unit Lime; ½ cup Quinoa; 2 tablespoon Butter; 1 teaspoon Olive Oil; unit Salt; unit Pepper

with Wasabi Aioli, Quinoa, and Green Bean Tomato Sauté

Recipe Development TeamPublished on October 19, 2016

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Because cod is a fairly mild-flavored fish, pungent wasabi is the perfect accompaniment. Also known as Japanese horseradish, this ingredient is combined with mayonnaise, lime zest, and lime juice for a fiery aioli to spice up this light and colorful dinner.

Tags:

Eat First

•Contains shellfish

•Spicy

Allergens:

Fish

•Eggs

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Cod Fillets

(Contains: Fish)

1 jar

Mayonnaise

(Contains: Eggs)

6 ounce

Green Beans

4 ounce

Grape Tomatoes

1 unit

Shallot

1 teaspoon

Wasabi Paste

½ cup

Panko Breadcrumbs

(Contains: Wheat)

1 unit

Lime

½ cup

Quinoa

Not included in your delivery

2 tablespoon

Butter

(Contains: Milk)

1 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories674 kcal

Energy (kJ)2820 kJ

Fat30 g

Saturated Fat10 g

Carbohydrate62 g

Sugar11 g

Dietary Fiber8 g

Protein41 g

Cholesterol116 mg

Sodium306 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Zester

•Small pot

•Small Bowl

•Bowl

•Pan

•Baking Sheet

Instructions

Wash and dry all produce. Preheat oven to 350 degrees. In a small pot, bring 1 cup salted water to a boil. Zest and halve lime. Cut one half into wedges. Halve, peel, and finely chop shallot. Halve tomatoes. Trim green beans. Add quinoa to boiling water, cover, and reduce to a low simmer until tender and water is absorbed, 15-20 minutes.

Combine mayonnaise, ½ tsp lime zest, a squeeze of lime, and wasabi (careful, it’s hot!) in a small bowl. Season with salt and pepper.

Toast panko: In a medium pan, melt 1 TBSP butter. Add panko and toss until lightly golden, 2-3 minutes. Season with salt and pepper. Transfer panko to a bowl, and wipe out pan.

Season cod on all sides with salt and pepper. Spread top of each fillet with 1 tsp wasabi aioli. Press panko into aioli to adhere. Place crusted cod on a lightly oiled baking sheet, and cook until flaky and opaque, about 10 minutes.

Meanwhile, heat 1 TBSP butter in same pan over medium heat. Add shallots and green beans, and toss until shallots are softened, 3-4 minutes. Add a splash of water to pan to steam green beans 1-2 minutes. Add tomatoes and toss until heated through, 1-2 minutes. Season with salt and pepper.

Plate: Serve cod on a bed of veggies and quinoa. Serve with remaining wasabi aioli and a wedge of lime. Enjoy!