Britney and K-Fed, Brad and Jennifer (and Angelina), Ben and Jennifer (pick a last name)… sometimes couples just don’t work out. But this pairing of flakey, delicate cod and nutty Parmesan is a romance that's written in the stars. We think that after a few delicious bites you'll agree this union is indeed blessed. (That's not even counting the fresh and tasty salad one of them has on the side… maybe this coupling has a few issues after all!)
Zest and halve lemon. Quarter one half and juice the other half.
Pat cod fillets dry, and season both sides with ¼ tsp. pepper.
Make the Topping
Combine panko, Parmesan, and softened butter in a mixing bowl. Mix until butter is thoroughly incorporated.
Roast the Cod
Place cod on prepared baking sheet. Divide topping evenly between cod fillets, pressing firmly into place.
Roast until topping is golden brown and cod reaches a minimum internal temperature of 145 degrees, 12-14 minutes.
While cod roasts, make vinaigrette.
Make the Vinaigrette
In a large mixing bowl, combine 2 Tbsp. olive oil, 1½ Tbsp. lemon juice, sugar, a pinch of lemon zest (reserve remaining for garnish), ½ tsp. salt, and ¼ tsp. pepper.
Stir until sugar dissolves.
Toss the Salad
Once cod is cooked, add spinach, mozzarella, and tomatoes to bowl with vinaigrette. Toss to coat.
Plate dish as pictured on front of card, garnishing with lemon wedges and remaining lemon zest (to taste). Bon appétit!