Oven Fried Cod with Coleslaw

Ingredients:

4, 4 ounce cod fillets
2 eggs, lightly beaten
2 tbsp (30 ml) milk
1\2 cup (125 ml) finely ground breadcrumbs
1\4 cup (62 ml) finely ground cornmeal
1\2 tsp (2.5 ml) salt
1\2 tsp (2.5 ml) pepper
1\2 tsp (2.5 ml) fish seasoning
1\2 tsp (2.5 ml) ground thyme
1 tsp (5 ml) lemon zest

Instructions:

Preheat your oven to 425 degrees

Pat the fish dry and arrange on a platter

Pour the flour into a large shallow bowl and shake it to flatten

In a separate 2nd, large shallow bowl combine eggs and milk, stir to incorporate

In another separate large shallow bowl, combine remaining ingredients and mix well

Take the fish and coat each piece with the flour

Then take each piece of fish and coat it in the egg mixture

Finally, carefully coat each piece of fish in the seasoned breadcrumb mixture

Set aside on a rack to set for around 5 minutes

Lightly grease a cookie sheet with oil and arrange the fish on the pan

Bake for 5 minutes on each side

Coleslaw

Ingredients:

4 cups (1 L)) shredded cabbage
2 carrots, grated
1 onion, sliced thin
1 clove garlic, minced

Dressing:

4 tbsp (60 ml) apple cider vinegar
4 tbsp (60 ml) olive oil
1 tbsp (15 ml) lemon juice
2 tbsp (30 ml) honey
1\2 tsp (2.5 ml) salt
1\2 tsp (2.5 ml) pepper

Instructions:

Combine dressing ingredients in a mason jar and shake well

Arrange vegetables in a large bowl and pour over dressing

Toss gently and refrigerate until ready to serve



Pictured below with mashed potatoes and seasonal vegetables