Ingredients
- 5 tablespoons butter
- 3 cups panko crumbs
- 1 tablespoon seafood seasoning (recommended: Old Bay) or Szeged Fish spice, a palmful
- 1 tablespoon granulated onion, a palmful
- 1 tablespoon granulated garlic, a palmful
- 1 lemon or lime, zested
- A couple tablespoons freshly chopped thyme leaves
- A couple tablespoons finely chopped chives
- 1 1/2 to 2 pounds cod, cut from the thickest part of fillets shaped into 8 rectangular batons
- Salt
- 2 extra-large egg whites, beaten to frothy
- 1 cup packed flat-leaf parsley
- 1 cup packed fresh mint
- 3 cups freshly shelled peas or frozen and defrosted organic peas, patted dry
- 1 tablespoon extra-virgin olive oil
- 2 large shallots, finely chopped
- 2 cups chicken stock-in-a-box
- Freshly ground black pepper
- Malt vinegar
Directions
Heat the oven to 400 degrees F. Arrange a baking rack over the top of a baking sheet.
Melt 4 tablespoons butter over low heat in small pot. Put the bread crumbs in a shallow dish and douse with the melted butter and toss to combine. Season with seafood seasoning, granulated onion powder, granulated garlic, citrus zest, thyme and chives.
Clean and pat the fish dry, then season with salt, to taste. Coat the fish in egg whites, then gently press them into the bread crumbs to coat evenly, then arrange them on the baking rack. Bake on center rack of the oven until the fish is white and flaky and the crumbs are golden, about 20 minutes.
Meanwhile, add the parsley and mint to a food processor and pulse to finely chop, then scrape into a bowl and set aside. Return the base to the processor; do not rinse the base. Add the peas and pulse until very finely chopped.
In a medium saucepan, heat 1 tablespoon of extra-virgin olive oil, a turn of the pan, and the remaining butter over medium heat. Add the shallots and saute for 5 minutes, then add the stock and peas and bring to a bubble over medium-high heat. Cook the fresh peas for about 10 minutes, and about 6 to 7 minutes, if using frozen defrosted peas. When most of the liquid has evaporated, season with salt and pepper, to taste, and stir in the herbs. Remove from the heat.
Spoon pools of not-so-mushy peas onto each dinner plate and top with crispy fish batons. Douse the fish with lots of malt vinegar and enjoy!
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By jag5
on September 16, 2012
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This is a very tasty recipe, the peas being even better the next day. I give it five stars on taste, but I give the recipe four stars overall for accuracy. Following the advice of the other reviewers, I cut down on the panko, using about 2 cups for 1 1/2 lbs. of fish. I still had leftover panko, so I could have used even less. Also, the panko crumbs browned okay, but I might try toasting them as another reviewer suggests. As for the peas, make sure the peas are dry, especially if you are using thawed peas. The extra moisture makes a difference if you are going to use two cups of stock. I probably used close to 1 1/2 cups which was enough to cover what amounted to nearly four cups of peas. Fresh peas, shelled and dried, would probably need two cups of stock. Finally, I used equal amounts of fresh herbs, but I can't say it was one full cup packed, even though it was a lot. Regardless, the flavor of the peas really is delicious and I would definitely make this meal again.
By mschwent
on September 11, 2012
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This was a huge disappointment. The fish is rather blah. I followed other's suggestions that not as much crumbs were needed (I used 1/2 and still had extra. It is just not very tasty. The peas are ok but not what I expected for as much as she raved about them. My husband, who didn't spend any time cooking them or listening to all the hype thought they were a nice variation on peas. All in all, I may repeat the peas. I cooked the fish again tonight and again, it was just a blah dish. Won't be going for a 3rd attempt.
By Divalicious_MD
Lanham, MD
on September 09, 2012
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I am in the process of making this dish and I'm a little frustrated. My fish has long since been done while I await all of the liquid in the peas to reduce so that I can have mushy peas instead of chunky pea soup. Unfortunately, all of the cooking has caused the vibrant, bright green color to be lost.
I'm sure the fish is on it's way to being dried out as I hold it in a warm oven. BTW - I'm not pleased with the coloring on that. IF I make this again, I will take a note from the folks at Cook's Illustrated and toast the Panko in a skillet to get the perfect browning before coating the fish.
I respect that measuring precisely is not Rachel Ray's thing, but Food Network should really have someone doing quality control on these recipes before posting.
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