Baked Alaskan Cod
Last night I invited a friend over to try out a new recipe and I think it turned out really well. I got the idea from a combination of different recipes I’ve tried in the past and a few techniques I’ve never attempted. Here’s the complete recipe as best as I can remember it:
Seared and Baked Alaskan Cod with a Sour Cream/Horseradish Aioli and Panko, Sage and Turkey Bacon Crust
2 6-oz Cod Filets
2 Tbls olive oil
1/4 cup Sour Cream
1/4 cup horseradish
2 Tbls Dijon mustard
Juice of 1 lemon
Zest of 1 lemon
Panko bread crumbs
2 slices Turkey Bacon (cooked, patted dry, and chopped)
1 Tbls Sage
Pre-heat oven to 425°F.
Start the sour cream mixture by whisking it with the mustard, horseradish and juice of the lemon and then set it aside.
Make the crust by hand mixing the panko, Turkey bacon, sage and lemon zest and set aside.
Heat olive oil in skillet over medium-high heat. Sprinkle cod filets with salt and pepper to taste. Remember the Turkey bacon will add a good bit of saltiness to the dish, so go light on the salt. Place filets in skillet once oil is hot and let them cook, without moving them, for about 3 minutes. Check the underside of the filet after 3 minutes by lifting it slightly with a spatula. It should have a nice sear on the bottom. If it needs another minute, leave it alone for 1 more minute.
Remove the pan from heat and flip the filets over. Spoon the sour cream mixture over the top of the filet (seared side) so that it starts to go into the cracks in the meat. Then place a thin layer of the panko crust mixture over the sour cream layer, gently pressing it to the filet (but don”t squish the filet!). Place the whole pan into the oven, uncovered for 4-5 minutes. If the panko crust is not browning, move the pan to the top rack for the last minute or so. I actually turned on the broiler for the last minute. But be careful and watch it closely if you use the broiler. You could have burnt crust in no time!
Remove pan from the oven and let the fish rest for a few minutes. Clean and dry a few leaves of parsley and sprinkle over the filet once you”ve moved it to the plate. Enjoy!