Panko-Crusted Baked Cod with Roasted Potatoes and Cherry Tomatoes

Name: Panko-Crusted Baked Cod with Roasted Potatoes and Cherry Tomatoes
Ingredients: 16 oz. small red potatoes or gold potatoes, halved (we like to use a combination of both); Freshly ground salt and pepper; 4 tbsp. LeRoux Lemon Extra Virgin Olive Oil**, divided; 1 pint cherry tomatoes, halved (looks pretty if you use both red and gold); 2 shallots, quartered and sliced; 2 cloves of garlic, grated using a Microplane**; ¼ cup dry white wine**; 1 ½ lbs. cod, haddock, or other white fish, cut into individual serving pieces; Juice of 2 lemons; 1 tsp. Gryffon Ridge Fair Winds Fish Seasoning**; ¾ cup panko crumbs; Lemon wedges for serving

lerouxkitchen.com

Baked cod is a great-tasting, healthy dinner option! This recipe is light and delicious, with a great crunch from the panko coating.

View full recipe on lerouxkitchen.com

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Ingredients

16 oz. small red potatoes or gold potatoes, halved (we like to use a combination of both)
Freshly ground salt and pepper
4 tbsp. LeRoux Lemon Extra Virgin Olive Oil**, divided
1 pint cherry tomatoes, halved (looks pretty if you use both red and gold)
2 shallots, quartered and sliced
2 cloves of garlic, grated using a Microplane**
¼ cup dry white wine**
1 ½ lbs. cod, haddock, or other white fish, cut into individual serving pieces
Juice of 2 lemons
1 tsp. Gryffon Ridge Fair Winds Fish Seasoning**
¾ cup panko crumbs
Lemon wedges for serving