Baked Cod “Fish Fingers” and roasted oven fries


A bit of a boring meal tonight, I’ll admit. There was nothing wrong with the food; it was just a little bland. It figures… it wasn’t on my meal plan! I just pulled out the wrong package from the freezer this morning. Surprise! it called out when I opened the fridge tonight. Oh well. Improvisation at its best. I  also didn’t feel like heading out to the fruit & veg stand up the street so we just served some raw veggies with the meal. The boys dipped them in their tartar sauce.

Baked Cod “fish sticks”

2 lbs cod (I had frozen filets that I sliced in half, lengthwise)
1.5 cups of panko bread crumbs
3 tbsp grated parmesan
Fresh parsley, minced
Fresh thyme, minced
Salt & pepper
2 eggs

Preheat oven to 425 F. Scramble eggs in a shallow dish. In another shallow container, mix breadcrumbs, parmesan, herbs, salt and pepper. Rinse fish and pat it dry. Dip the fish in egg then dip in breadcrumb mix to coat thoroughly. Place on baking sheet sprayed with olive oil (or other non-stick spray). Baked at 425 for bout 10-11 minutes until golden and crispy.

Oven fries

4 large potatoes
1 tbsp olive oil
Sea salt
Fresh cracked pepper

Wash & scrub potatoes. Peel if they need peeling, I left the skin on mine. Slice into wedges and soak in cold water for at least 30 minutes – this helps get rid of the extra starch and allows the potatoes to get nice and crispy in the oven. Dry potatoes, toss in olive oil and season generously with salt and pepper. Bake on a cookie sheet for about 30-35 minutes until golden and crispy (it may longer, depending on the thickness of your wedges)

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