Panko Crusted Cod with Tomato Basil Relish

• 1/2 cups Grape Tomatoes, Quartered
• 1/2 Tablespoons Basil
• 2 Tablespoons Vidalia Onion, Chopped
• 1 Tablespoon Lemon Juice, Fresh
• 1/4 teaspoons Cracked Black Pepper
• 1/2 teaspoons Kosher Salt, Divided
• 1 teaspoon Vegetable Oil
• 1 whole Egg White
• 1/2 cups Panko Crumbs
• 1/2 Tablespoons Lemon Pepper Seasoning
• 1/2 teaspoons Smoked Paprika
• 2 pieces Cod Fillets (4-5 Oz. Each)

1. Heat oven to 450 F.
2. Begin by making your relish.
3. Mix together chopped tomatoes, basil, onion, lemon juice, black pepper and 1/4 teaspoon of kosher salt in a small bowl.
4. Refrigerate until ready to use.
5. Heat oil in an oven-safe skillet on the stove top over medium-high heat.
6. Add egg white to a shallow dish.
7. In another shallow dish, add mixture of panko, lemon pepper and paprika.
8. Dip fillets in egg white and sprinkle with remaining salt.
9. Press into the crumb mixture.
10. When oil has heated, add fillets to the skillet and saute for 4-5 minutes.
11. Flip the fish and place the skillet in the oven for 7-8 minutes, until fish is cooked through.
12. Add fillets to your plate, top with the tomato mixture and serve.
13. Recipe modified from myrecipes.com.

grape tomatoes, basil, vidalia onion, lemon juice, pepper, kosher salt, vegetable oil, egg white, panko crumbs, lemon pepper, paprika, cod

Taken from tastykitchen.com/recipes/main-courses/panko-crusted-cod-with-tomato-basil-relish/ (may not work)