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Thursday, February 11, 2010

Rosemary Panko Crusted Cod Fish

Rosemary Panko Crusted Cod

Oven Roasted Veggies

Sometimes simple preparations can be most effective. A simple week night supper is best stuck in the oven and left while you get to run around and do other things, like snuggling, vacuuming or more snuggling.

Rosemary Panko Crusted Cod Fish

1 pound cod fish, rinsed and dried, cut into pices
1 cup panko crumbs
2 tablespoons butter
1 tablespoon fresh rosemary, chopped
juice of one lemon
salt and pepper

Pre heat the oven to 325. In a small sauce pan, melt the butter, add the herbs, toss the panko crumbs in the butter and add in the lemon juice. Add some salt and pepper. The mixture should be damp but not wet. Press the fish in the panko, coating both sides. Place in a baking dish and bake for 20 - 25 minutes depending on the thickness of the cod fillets.

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