The original recipe called for Halibut, but Cod is a nice alternative. Cod was present at my local supermarket and halibut was not, so you get the cod version!
This is a perfect meal for two. Very seldom do I mix cheese with fish, but the small amount of grated (not shredded!) Parmesan adheres to the fish with the panko crumbs giving it a lovely crunchy crust.
You can bread the fish up to an hour before sauteing, just make sure the fish is kept in the refrigerator.
1/2 cup panko bread crumbs
1 T. EACH cornstarch and grated Parmesan
1 egg, beaten
2 halibut fillets, or other firm white fish (6 oz. each)
salt and black pepper
1 T. olive oil
2 t. EACH minced fresh garlic and shallots
1/2 cup dry white wine
2 T. fresh lemon juice
1 T. capers
1 t. tomato paste
2 T. unsalted butter
1 T. minced fresh parsley
For the fish, combine panko, cornstarch, and Parmesan in a shallow dish. Place egg in another shallow dish. Season fillets with salt and pepper.
Dip fillets in egg, letting excess drip back into the dish. Dredge fillets in panko mixture, coating all sides.
Heat oil in a non-stick skillet over medium high. Add fillets and saute until golden brown, 4 - 5 minutes per side. Remove fish from pan and keep warm.
For the sauce, add garlic and shallots to the skillet; saute until fragrant, about 2 minutes.
Deglaze skillet with wine and simmer until reduced by half, 3 - 4 minutes. Stir in lemon juice, capers, and tomato paste and simmer until slightly thickened; whisk in butter until melted. Season sauce with salt and pepper and stir in parsley.
From Cuisine at Home Issue #117