#COREFITDINNERFIX

PANKO ENCRUSTED FISH WITH ASPARAGUS AND SPAGHETTI SQUASH

FOR THE FISH

What you will need:

·       2 Cod or Catfish fillets (we used both)

·       Panko

·       Salt

·       Pepper

·       Rosemary

·       Paprika

·       Cayenne Pepper

·       Garlic Powder

·       Dried Parsley

·       Vegetable Oil

·       1 slice of lemon per fillet

·       2 eggs beaten in a bowl

·       Flour, about a cup and a half

What you will do:

Pour Panko onto a plate. Amount will depend on how many fillets you will be cooking. We did two large fillets and filled one dinner plate full of panko about 3 quarters of an inch deep. Generously add all dry spices to panko, evenly sprinkling across the top and mix in. Put Flour on another plate. Beat two eggs in a bowl. Coat a pan with vegetable oil, heat over medium/high heat. While oil is heating, take fish fillet and coat with flour, then drag through the beaten egg, then the seasoned panko. Place into the pan with the oil. Cook on each side for about 3 and a half minutes. Watch to make sure the panko is golden brown, not burned. You can cut into the fish to make sure it’s done, should be flakey and white. Remove fish from heat and place on paper towel to remove any remaining oil. Squeeze lemon onto it and serve! Best if served soon after so it has that crunch to it! If reheating, best to do so in a toaster oven on broil.

FOR THE SPAGHETTI SQUASH

What you will need:

·       One large spaghetti squash

·       Salt to taste

What you will do:

Cut the squash in half lengthwise. Remove seeds from top layer. Cover with one sheet of saran wrap. Microwave each half on high for 4 minutes. Take a fork and scrape out the squash. Should come out in fibrous strings. Place in bowl and add salt to taste!

FOR THE ASPARAGUS

What you will need:

·       A bundle of asparagus

·       Olive Oil

·       Balsamic Vinegar

·       Salt

·       Pepper

·       Garlic powder

What you will do:

Cut the ends off the asparagus, about 1 and a half inches up from the bottom.  Drizzle olive oil in a pan over medium/high heat. Place asparagus in and toss them around in the high heat for about a minute. Sprinkle with salt, pepper and garlic powder. Then lower heat and cover.  Let them continue to cook for about 12 minutes or until they become more green in color and softer. With about one minute left drizzle some balsamic vinegar on them and toss around.

Samantha FriedmanComment