Crispy Panko Cod - Old recipes, modern approaches - Food nerd rockstar
Modern take on “Pesci del Bongustaio,” featuring crispy panko-crusted cod fillets with arugula, lemon, and balsamic glaze for an Italian-inspired meal
Ingredients
- 4 cod fillets
- 80 g olive oil (plus extra for drizzling)
- ½ onion, thinly sliced
- ½ glass of dry white wine
- 50 g panko
- 30 g grated Parmesan cheese
- 2 garlic cloves, finely chopped
- 1 tsp dried parsley
- Zest of 1 lemon
- 1 egg, beaten
- Flour for coating the fillets
- Salt and pepper, to taste
- Lemon slices for garnish
- Balsamic glaze, for drizzling (optional)
- Hot pepper slices (optional)
- A bed of arugula for serving
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