sheet-pan breaded cod with sweet potato wedges

Is deep-frying not really your thing? This sheet-pan recipe allows you to get the crispy outside without the oil! The creamy paprika dip adds just the right amount of kick to the meal.

Ingredients:

 

For the herb-breaded Cod:

  • 1 1/2 cups panko bread crumbs, and more as needed
  • 2 tablespoons extra-virgin olive oil
  • 4 Pacific Cod fillets, thawed and patted dry
  • 1/2 cup yellow cornmeal (or all-purpose flour)
  • 1 tablespoon finely chopped parsley, plus more for garnish
  • 1 tablespoon finely chopped fresh dill, plus more for garnish
  • Kosher salt
  • Black pepper to taste
  • 2 large eggs

 

For the sweet potato wedges

  • 2 large sweet potatoes, peeled and sliced into 2-2 1/2 inch wedges, about 1-inch thick
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

 

For the creamy paprika dip

  • 1 cup mayonnaise
  • 1 1/2 teaspoons smoked paprika
  • 3/4 teaspoon honey
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon Sriracha
  • 1/4 teaspoon apple cider vinegar
  • Kosher salt and black pepper, to taste

 

Directions:

  1. Heat the oven to 425 degrees F. Line a half-sheet pan with aluminum foil and set an oven-safe wire rack on top.
  2. In a large nonstick pan over medium-high heat, toast the panko breadcrumbs with 2 tablespoons of olive oil. The crumbs will turn golden brown after around 10 minutes. Pour the panko into a large shallow bowl and set aside to cool for a few minutes.
  3. In a large bowl, toss the sweet potato wedges with the olive oil, salt, and pepper. Spread the wedges on to the wire rack, making sure to lay the wedges flat. Place in the oven, and bake for 20 minutes.
  4. While the sweet potatoes are baking, prepare the fish. Add the chopped herbs, 1/4 teaspoon of salt, and black pepper to the bowl of browned panko, and mix to combine. Pour the cornmeal into a second shallow dish. In a third shallow dish, crack the eggs and whisk with a fork until well combined.
  5. Lay the fillets on a large plate lined with parchment. Generously season both sides with salt and pepper. Working with one fillet at a time, lightly coat the fish in the cornmeal, followed by the egg mixture, then thoroughly dredge in the herbed panko breadcrumbs, making sure each fillet is fully coated.
  6. Once the sweet potatoes are finished, remove the pan from the oven. Toss with a wooden spoon or spatula, then push them to one side of the pan to make room for the fish. Carefully transfer the breaded fillets to the rack on the pan and return to the oven. Cook for 10-12 minutes.
  7. While the fish and sweet potatoes cook, make the dipping sauce. In a small bowl, add the mayo, paprika, honey, Sriracha, vinegar, salt, and pepper. Mix to combine. Taste and adjust seasoning as needed.
  8. After 10-12 minutes have passed, remove the baking sheet from the oven and check for doneness: the sweet potatoes should be soft enough to pierce and the Cod should flake when poked with a fork. To finish return the pan to the oven and broil on high for 1-2 minutes, until the sweet potatoes are slightly charred and the tops of the fish are golden brown. Sprinkle the fish with fresh herbs and serve with the creamy paprika dip on the side.

 

This recipe is courtesy of ASMI and Joy Cho.