Sriracha cod with panko crust

Ingredients :

4 cod fillets, about 12oz each

2 Tbsp mayo

2 tsp sriracha

1 cup panko bread crumbs

1 Tbsp butter

salt and pepper

 

Directions :

1. Preheat the oven to 375F. Line and lightly grease a baking sheet. Season the fillets with salt and pepper. In a small bowl, mix sriracha and mayo.

2. Pour the panko into a rimmed plate. Brush sriracha and mayo mixture on top of the fillet. Take each fillet, turn mayo side down and press it onto panko. 

3. Heat the butter in a pan and brown the crust of each fillet for 2-3 minutes.

4. Carefully transfer the fillets onto the prepared baking sheet. Bake for 15 minutes or so. Cooking time varies depending on the thickness of the fillet - when it reaches internal temperature 145F, it's done.

5. Place it on a plate and garnish as you prefer. I use sriracha and chopped scallion. 

*Adapted from Foodie with family