To many, Greek food may mean greasy gyros and flaming cheese, with a waiter shouting “Opa!” while trying not to light him or herself on fire. No fiery fromage here; instead, tender, flakey cod gets coated in a crust of panko, lemon zest, and garlic, then roasted until perfectly cooked. On the side, a medley of zucchini and bell pepper augmented by the most Greek of cheeses, feta. The only fire you find here is the slight kick (controlled by you) of the lemon aioli. Opa! (Whoops, old habits die hard.)
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You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Stem, seed, remove ribs, and cut red bell pepper into 1" dice.
Trim zucchini ends and cut into ½" slices at an angle.
Zest and halve lemon. Cut one half into wedges and juice the other half.
Carefully pat cod fillets dry, and season both sides with a pinch of salt and pepper.
Make the Sauce and Breading
Thoroughly combine panko, garlic, 2 Tbsp. olive oil, and half the lemon zest in a mixing bowl. Set aside.
In another mixing bowl, combine mayonnaise, 1 tsp. olive oil, 1 tsp. lemon juice, and red pepper flakes (to taste). Set aside.
Roast the Cod
Place cod fillets on prepared baking sheet and evenly top with panko mixture, pressing down gently to adhere.
Roast until breading is browned and cod reaches a minimum internal temperature of 145 degrees, 9-12 minutes.
While cod roasts, cook vegetables.
Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 1½ tsp. olive oil. Add zucchini and red bell pepper to hot pan and stir often until browned and tender, 5-7 minutes.
Season with ½ tsp. salt and ¼ tsp. pepper.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing vegetables with feta cheese. Serve lemon wedges and sauce on the side. Bon appétit!
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