Robby Lozano, a Food Stylist, Collaborates with Emily Nabors Hall, and Prop Stylist Prissy Montiel Present:
For those home chefs who shy away from cooking fish, this recipe is a lifesaver for a busy weeknight. It’s a low-maintenance dish that’s a real treat. Cod, with its gentle flavor, roasts to perfection in the oven, eliminating any unwanted odors. Served alongside crisp green beans and sweet cherry tomatoes, it seems simple enough, but the addition of crispy pancetta hidden in the vegetable mix elevates the taste to a whole new level.
Seeking a different fish? Consider mahi-mahi, sea bass, striped bass, grouper, hake, or pollock as alternatives.
Ingredients:
– 1 (4-oz.) package of cubed pancetta
– 3 tablespoons of olive oil, divided
– 1/2 cup of panko breadcrumbs
– 4 (6-oz.) center-cut, skinless cod fillets (approximately 1 inch thick)
– 1 1/4 teaspoons of kosher salt, divided
– 1/2 teaspoon of freshly ground black pepper, divided
– 1 pound of haricots verts (French green beans), trimmed
– 2 pints of cherry tomatoes
– 1 tablespoon of balsamic glaze
Instructions:
1. Preheat your oven to 425°F with the rack positioned in the lower third. Arrange the pancetta on a large, rimmed baking sheet. Drizzle with 1 tablespoon of oil, toss to coat, and spread into an even layer. Bake until the fat is released and the pancetta begins to brown and crisp, about 6 to 10 minutes.
2. In the meantime, heat 1 tablespoon of oil in a small skillet over medium heat and stir in the panko until golden brown, about 4 minutes. Transfer the panko to a small bowl.
3. Place the cod fillets on two large sheets of aluminum foil, stacked together. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Drizzle with the remaining tablespoon of oil. Fold the foil to keep the liquid in but leave the cod exposed.
4. Add the haricots verts and cherry tomatoes to the crispy pancetta on the baking sheet. Sprinkle with the remaining 3/4 teaspoon of salt and 1/4 teaspoon of pepper, and toss to mix. Place the foil packet on top of the vegetable mixture.
5. Bake until the tomatoes burst, the haricots verts are crisp-tender, and the cod flakes easily with a fork, 18 to 20 minutes.
6. Remove the foil packet from the baking sheet. Divide the cod and tomato mixture among 4 plates. Drizzle any remaining liquid on the baking sheet over the tomato mixture. Add the balsamic glaze and top the fish with the panko breadcrumbs.
Panko breadcrumbs can be prepared up to 3 days in advance and stored in an airtight container at room temperature.
*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. A general nutrition guideline suggests 2,000 calories a day.
