Name: Panko-crusted cod fillet with potato wedges and aioli
Yield: 4
Ingredients: 4 panko-crusted cod fillets; 8 medium-sized potatoes; 1 tbsp olive oil; 1 tbsp thyme, herbs; 1 tbsp basil, herbs; 1 tsp salt; 4 turns of a pepper grinder; 2 tbsp mustard; 4 tbsp mayonnaise; 2 large cloves of garlic; 2 egg yolks; 4 tbsp lemon juice; 1 tsp salt; 4 turns of a pepper grinder

Panko-crusted cod fillet with potato wedges and aioli

Easy

Want some real snacks for dinner? Then you should try this recipe for Panko-crusted cod fillet.

Ingredients

servings

- 4 1 panko-crusted cod fillets
Roasted potato wedges
- 8 1 medium-sized potatoes
- 1 tbsp 1 olive oil
- 1 tbsp 1 thyme, herbs
- 1 tbsp 1 basil, herbs
- 1 tsp 1 salt
- 4 1 turns of a pepper grinder
Aioli
- 2 tbsp 1 mustard
- 4 tbsp 1 mayonnaise
- 2 1 large cloves of garlic
- 2 1 egg yolks
- 4 tbsp 1 lemon juice
- 1 tsp 1 salt
- 4 1 turns of a pepper grinder

Preheat the oven to 200 degrees Celsius.
Wash the potatoes and cut into wedges. Place in an oven-proof dish and mix with the olive oil, thyme, basil, salt and pepper.
Roast the potatoes in the oven for around 30 minutes until they are soft in the middle and golden.
Once the potatoes have been in the oven for 10 minutes, remove the plastic top from the aluminium tray and place the panko-crusted cod fillets in the oven. Leave to bake for around 18 minutes.
While the fish and potatoes are in the oven, mix the mustard, mayonnaise, crushed garlic cloves, egg yolks and lemon juice to make the aioli. Season with salt and pepper.
Serve the crispy cod fillet with the warm potato wedges and aioli.

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