Parmesan-Crusted Cod Fillets

Cod fillets are one of our favorites; covered with Panko crumbs and baked gives them a crunch topping and tender, flaky fish inside. I serve this with the julienned carrots and also with spinach I've lightly sauteed in a little bit of olive oil over medium-low heat and cooked for about 2 minutes.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs  skinless cod fish fillets (4)
• 1⁄3 cup  Japanese-style bread crumbs (Panko)
• 1⁄4 cup  finely shredded parmesan cheese
• 1  lb fresh carrot, julienned
• 1  tablespoon butter
• 1⁄2 teaspoon ground ginger
•  mixed fresh  salad greens, if desired (As noted above, I use spinach)

Directions

1. Preheat oven to 450 degrees.
2. Peel the carrots and julienne enough to make 3 cups; cover and set aside.
3. Lightly coat a baking sheet with nonstick cooking spray. Rinse and pat dry fish and place on baking sheet. Season with salt and pepper.
4. In small bowl stir together Panko crumbs and cheese; sprinkle and lightly press onto fish. Bake, uncovered, 4-6 minutes for each 1/2-inch thickness of fish, until crumbs are golden and fish flakes easily when tested with a fork.
5. Meanwhile, in a large skillet, bring 1/2 cup water to boiling; add carrots. Reduce heat and cook, covered, for 5 minutes. Uncover; cook 2 minutes more. Add butter and ginger; toss. Serve fish and carrots with greens.