I grew up eating a lot of fish and I want my children to have the same experience, so I am constantly on the lookout for delicious seafood and fish recipes. On Facebook recently, Food Network Canada had this great video from Ina Garten with her recipe for Flounder Milanese. I can never find flounder or sole or halibut at my local grocery store – living far away from a coast and in the middle of the United States makes finding good seafood challenging. But there’s always cod.
I think fish tastes best with lemon, so I adapted Ina’s recipe using cod. It was amazing, and the entire family loved it, including my almost 10 month old son.
The salad needs to be eaten with the fish. Like every single forkful should have salad and fish together. That’s the best way to enjoy this dish. It’s SO good! I can’t wait until Friday so I can make it again.
Just a quick note – I’ve made this recipe using both white all-purpose flour, as well as almond flour. It came out great both times!
Cod Milanese with a Lemony Mixed Salad
- 4 cod fillets (or your favorite white fish)
- 1 cup all-purpose flour (can also use almond flour)
- salt and pepper, to taste
- 2 eggs
- 1 cup Italian breadcrumbs
- 1 tbsp vegetable oil (for frying)
- 1 tbsp butter (for frying)
- 1 bag of organic mixed salad
For the Lemon Vinaigrette:
- 1/4 cup freshly squeezed lemon juice (about 5-6 lemons)
- 1/2 cup olive oil
- coarse sea salt and black pepper, to taste
- Preheat the oven to 350 degrees F.
- Dry the fish on both sides with paper towels. Salt and pepper each side.
- Put the flour on one plate or shallow bowl. In a separate bowl, whisk together eggs with 1 tablespoon water. In a third plate, add the bread crumbs.
- Dread the fillets on both sides with flour. Then dip them in egg. Finally, coat both sides with the bread crumbs.
- On the stove, over medium heat, using an oven-safe skillet, melt the 1 tablespoon of butter with the vegetable oil. Fry your coated cod fillets on each side for 2-3 minutes.
- If you have thicker fish fillets, finish cooking in the oven. Depending on the thickness, bake for 5 to 10 minutes.
- While the cod is baking in the oven, make your lemon vinaigrette. In a measuring cup, combine the freshly squeezed lemon juice, olive oil, and a dash of coarse sea salt and black pepper.
- In a big salad bowl, add the mixed salad. Toss with the lemon vinaigrette.
- Serve the salad on top of the cod. Enjoy while fish is still warm. Eat each forkful with lemony salad and a little bit of fish. Enjoy!