Parmesan-Crusted Cod Fillets

• 1 1/2 lbs skinless cod fish fillets (4)
• 1/3 cup Japanese-style bread crumbs (Panko)
• 1/4 cup finely shredded parmesan cheese
• 1 lb fresh carrot, julienned
• 1 tablespoon butter
• 1/2 teaspoon ground ginger
• mixed fresh salad greens, if desired (As noted above, I use spinach)

1. Preheat oven to 450 degrees.
2. Peel the carrots and julienne enough to make 3 cups; cover and set aside.
3. Lightly coat a baking sheet with nonstick cooking spray. Rinse and pat dry fish and place on baking sheet. Season with salt and pepper.
4. In small bowl stir together Panko crumbs and cheese; sprinkle and lightly press onto fish. Bake, uncovered, 4-6 minutes for each 1/2-inch thickness of fish, until crumbs are golden and fish flakes easily when tested with a fork.
5. Meanwhile, in a large skillet, bring 1/2 cup water to boiling; add carrots. Reduce heat and cook, covered, for 5 minutes. Uncover; cook 2 minutes more. Add butter and ginger; toss. Serve fish and carrots with greens.

fish, bread crumbs, parmesan cheese, fresh carrot, butter, ground ginger, salad greens

Taken from www.food.com/recipe/parmesan-crusted-cod-fillets-288900 (may not work)