TJ's Parmesan Panko Cod Bites with Roasted Veggies
Trader Joe'sTJ's Parmesan Panko Cod Bites with Roasted Veggies
Ingredients
For the Cod Bites
- 1 pound wild caught cod fillets, cut into 1-inch pieces
- 1/2 cup Trader Joe's Organic Bread Crumbs
- 1/4 cup Trader Joe's Shaved Parmesan, Romano & Asiago Cheeses
- 1 large egg, beaten
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil, plus more for drizzling
- 1/2 lemon, cut into wedges, for serving
- 1/4 teaspoon salt, as needed
- 1/8 teaspoon black pepper, as needed
For the Roasted Vegetables
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Preheat oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a medium bowl, toss the broccoli and cauliflower florets with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread them in a single layer on one half of the prepared baking sheet.
⏱️ 5 min
- 3
In a shallow dish, combine the Trader Joe's Organic Bread Crumbs and Trader Joe's Shaved Parmesan, Romano & Asiago Cheeses. In another shallow dish, place the all-purpose flour. In a third shallow dish, whisk the large egg.
⏱️ 5 min
- 4
Season the cod pieces with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Dredge each cod piece first in the flour, shaking off any excess, then dip into the beaten egg, and finally coat thoroughly in the bread crumb mixture. Place the coated cod pieces on the other half of the baking sheet with the vegetables.
⏱️ 10 min
- 5
Drizzle the cod bites and vegetables with 2 tablespoons of olive oil. Bake for 15-20 minutes, or until the cod is cooked through and flaky, and the breading is golden brown and crispy. The vegetables should be tender-crisp.
⏱️ 20 min•🌡️ 400
- 6
Serve immediately with fresh lemon wedges.
Kitchen Tools
Nutrition Facts (per serving)
Trader Joe'sTJ's Parmesan Panko Cod Bites with Roasted Veggies
For the Cod Bites
- 1 pound wild caught cod fillets, cut into 1-inch pieces
- 1/2 cup Trader Joe's Organic Bread Crumbs
- 1/4 cup Trader Joe's Shaved Parmesan, Romano & Asiago Cheeses
- 1 large egg, beaten
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil, plus more for drizzling
- 1/2 lemon, cut into wedges, for serving
- 1/4 teaspoon salt, as needed
- 1/8 teaspoon black pepper, as needed
For the Roasted Vegetables
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Preheat oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a medium bowl, toss the broccoli and cauliflower florets with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread them in a single layer on one half of the prepared baking sheet.
⏱️ 5 min - 3
In a shallow dish, combine the Trader Joe's Organic Bread Crumbs and Trader Joe's Shaved Parmesan, Romano & Asiago Cheeses. In another shallow dish, place the all-purpose flour. In a third shallow dish, whisk the large egg.
⏱️ 5 min - 4
Season the cod pieces with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Dredge each cod piece first in the flour, shaking off any excess, then dip into the beaten egg, and finally coat thoroughly in the bread crumb mixture. Place the coated cod pieces on the other half of the baking sheet with the vegetables.
⏱️ 10 min - 5
Drizzle the cod bites and vegetables with 2 tablespoons of olive oil. Bake for 15-20 minutes, or until the cod is cooked through and flaky, and the breading is golden brown and crispy. The vegetables should be tender-crisp.
⏱️ 20 min•🌡️ 400 - 6
Serve immediately with fresh lemon wedges.