Tasting Notes
This dinner is for two. It is quick and easy. And it uses two key ingredients to keep the fish extra moist, juicy and extra crispy.
The fish is nice and crunchy on the outside and moist and juicy on the inside. A serving of French fries go well with the fish. And beautifully poached cherry tomatoes and slivers of Bell peppers, with a hint of sweetness, pair perfectly with the fish and the fries.
An avocado, rich and creamy, is an extra nice touch.
A crunchy baguette, the slices, served with unsalted butter all, add up to a wonderful meal.

What You Need
1/2 pound of cod.
1 lemon.
1/2 cup of mayonnaise – key ingredient.
1/2 cup of Panko, Japanese bread crumbs – key ingredient.
1/2 cup of vegetable oil.
Frozen French fries for 2.
1/2 cup of our go to sauce for just about anything. Recipe posted below this recipe.
Salt and pepper.
1 small baguette.
Unsalted butter.
1 avocado.
1 tablespoons olive oil


1 sheet pan.

1 pastry brush.

1 medium-sized frying pan.

Preheat your oven to 425F degrees.
Put your fries on a sheet pan and place in the oven.
Bake for 20 minutes and at the 10 minute mark move the fries around. They are ready when they have a nice brown colour to them.
Using the pastry brush coat the fish all over with the mayonnaise. Season with salt and pepper.
Then swoosh the fish around in the Panko to make sure it is evenly coated.
Preheat a frying pan at medium heat. Once hot, add the oil. Give it a minute or so for the oil to get hot and then add your fish.
Fry the fish anywhere from 2 to 3 minutes per side, depending on the thickness of the fish. Flip the fish over when the crust is nice and brown.
Squeeze lemon juice over the fish.
Take your baguette, cut into half.
Cut the avocado in half and spoon the olive oil all over the slices. Season with salt and pepper.

Presto, you are ready to plate.
Easy and delish.

Recipe For Tomato, Bell peppers, sauce.
One-half cup of good olive oil.
Sixteen cherry tomatoes.
Two regular-sized peppers, sliced thinly.
Two sprigs of thyme. If you don’t have any that’s okay.
Salt and pepper.
One teaspoon sugar.


1 medium-sized pot.

Put your olive oil in a pot and heat up over medium heat.
Put your tomatoes, peppers, sugar and thyme into the pan.
Season with salt and pepper.
Cook over medium low heat till the tomatoes burst.
Your sauce is ready.
For pasta you can serve it as is or just add some grated cheese over it.
You also serve the sauce as a vegetable.
And you can make the sauce in bigger batches and once done put into glass jars with the olive oil and put it into your refrigerator.
It will keep at least for two weeks.