Curry Cream-Panko Crusted Fresh Cod

Description

My friend Susan served this Curry Cream recipe at a dinner party, so yes it is a good recipe for entertaining!  We liked it so much that we decided to post her recipe!

It’s the Curry Cream mayonnaise that makes the flavour statement in this recipe.  I like to use cod or a similar white fish with large flakes and a mild flavour.  Try to find some thick pieces, or purchase large fillets and cut your own pieces – reserving the thin areas for a different use.  The thicker the piece the more tender and flaky the cooked cod will be, especially when topped with our with our curry cream mayonnaise and panko! You’ll find that the curry cream mayonnaise helps to adhere the panko crumbs to the fish, and it adds additional moisture to the final product.  When done to perfection the panko should be nicely browned and crunchy.

Makes 6 generous servings. Preparation time: 30 minutes.

Printable Recipe

Ingredients:

TO PREPARE THE FISH
6 Pieces (4-6 ounces each)	Cod Fillets – fresh, 1″- 2″ thick, boneless, skinless
To Taste	Salt- preferably fleur de sel
To Taste	Pepper- black, finely ground
1 Cup	Panko Crumbs
2 Tbsp	Roasted Garlic Olive Oil
2 Tbsp	Butter
TO PREPARE THE MAYONNAISE
½ Cup	Mayonnaise
½ Cup	Curry Cream Sauce
1 Tbsp	Herbs from Provence
GARNISH
3 whole	Lemons- fresh, cut in halves

Instructions:

1. Preheat oven to 375°F.
2. Pour the panko crumbs onto a plate or cake pan.
3. Lightly oil or spritz an oven to tableware dish. Lay the cod filets out on the prepared pan and season both sides with salt and pepper.
4. In a small bowl, stir the mayonnaise, Curry & Cream Sauce, and Herbs from Provence together until blended. Spoon the mixture on one side of the cod and spread it evenly. Take each filet, and turn it mayonnaise side down into the panko crumbs.  Press lightly to help the crust adhere. Return each piece to the pan, crumb side up.
5. On medium high heat, in a frying pan, heat the butter and Roasted Garlic Olive Oil. Gently place the cod filets – crumb side down – into the hot butter/oil and fry for 2-3 minutes, or until golden brown and crunchy. Gently return each piece of cod to the prepared pan, crumb crust side up. Bake for 10-20 minutes, depending on the thickness of the filet, or until opaque all the way through and easily flaked with a fork. If your filet is under ½-inch thick, it will likely be done closer to the 10 minute mark, if thicker, closer to the 20 minute mark. The internal temperature of cod should reach 145°F to be done. Remove the pan from the oven and let rest for 3-5 minutes before plating or transferring to a serving dish.
6. Serve with freshly steamed rice and asparagus. Garnish with a lemon wedge and extra curry mayonnaise.

Curry Cream Sauce Notes of Interest:

Our Curry Cream sauce is a Canadian Specialty Food show award winner for Best Savoury Sauce! It’s a great sauce to entertain with!  Check out our other Curry Cream recipes here! With this recipe for Curry Cream-Panko Crusted Fresh Cod you can use other varieties of fish.  Just look for a white fish with mild flavour and large flakes.  Take a look at the selection at Purdy’s Fish Market to find similar varieties.