Oven-Fried Cod with Potatoes & Asparagus

What You Get

Potatoes

Asparagus

Panko breadcrumbs

Wild Alaskan cod

Lemon

Green garlic aioli

What You'll Need

Olive oil or butter

Salt and freshly ground pepper

All-purpose flour

Eggs

Garlic (optional)

Step 1

Preheat the oven to 450°F. Line 2 sheet pans with parchment or foil.

Step 2

Slice the potatoes into rounds about ¼-inch thick. In a large bowl, toss the potatoes with 2 tablespoons olive oil and season with salt and pepper. Arrange the potatoes on one of the prepared pans and roast until the potatoes are browned and crispy, about 20 minutes.

Step 3

Snap off the tough ends of the asparagus. Pile the asparagus on the other pan, drizzle with 1 teaspoon olive oil, season with salt and pepper, and toss to coat. Transfer the pan to the oven and roast until the asparagus is tender, 10 minutes.

Step 4

Meanwhile, pour ½ cup flour onto a plate. Crack 2 eggs into a wide bowl and whisk with a fork. Mince 2 cloves of garlic, if using. Pour 1 cup of the panko into a bowl, and stir in 2 tablespoons melted butter or olive oil and the minced garlic. Line up the flour, eggs, and panko on the counter, season all of them with salt, and place a clean plate at the end.

Step 5

Remove the fish from the packaging and pat dry with paper towels. Slice it into wide strips. Working one piece of fish at a time, dredge it in the flour, shaking to remove any excess. Dip it into the egg mixture, letting any excess drip back into the bowl. Roll it in the panko, pressing gently to help the crumbs stick. Transfer the breaded pieces to the clean plate. Repeat for all of the remaining fish.

Step 6

When the asparagus is ready, transfer it to a plate and set aside. Arrange the breaded fish on the same pan, without touching. Return the pan to the oven and bake until firm, about 10 minutes. While the fish is still warm, sprinkle again with salt.

Step 7

Cut the lemon into wedges. Transfer the crispy fish to plates, with the potatoes and asparagus on the side. Drizzle generously with the green garlic aioli and serve warm, with the lemon wedges for squeezing.