Morue panée au panko au four

Ingrédients

• 1 tablespoon butter
• 1/4 cup Panko breadcrumbs (Use gluten-free certified Panko if needed)
• 1/4 teaspoon paprika or smoked paprika
• 1/4 teaspoon dried oregano
• 1/8 teaspoon sea salt
• 1/8 teaspoon cayenne (optional, for spice)
• 1 tablespoon olive oil
• 8 ounces cod (2 fillets)
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil (1 oz)
• 2 tablespoons tahini (1 oz)
• 3 tablespoons apple cider vinegar (1 1/2 oz)
• 1 teaspoon Dijon mustard
• 2 teaspoons cold water

Préparation

1. 1

   Preheat oven to 400°F and move an oven rack to the top of the oven.Melt butter in a pan over medium heat. When the butter melts (but before it browns), add the breadcrumbs, paprika, oregano, cayenne (if using), and salt.Stir and cook until toasted, about 2 minutes.Remove from heat and set aside.

2. 2

   Brush an oven-safe pan (or sheet pan) with olive oil. Place cod on the pan.Smear one tablespoon of mustard on the fish.

3. 3

   Top the mustard with prepared breadcrumbs. Use your fingers to press the breadcrumbs onto the fish evenly.

4. 4

   Place the fish in the oven on the top rack. Bake fish for eight minutes per one-inch thickness.Turn on the oven broiler and broil fish for 2 minutes, until the Panko is golden. If your oven doesn't have a broiler, simply cook the fish for about two more minutes at 400°F.

5. 5

   While the fish cooks, whisk together all the tahini sauce ingredients. (I like to put the sauce in a small mason jar and shake it.)Serve the cod while it's still hot along with the tahini sauce. Refrigerate any leftover sauce and use within 4 days.