Name: Panko-Crusted Fish Sticks with Lemon-Herb Dip & Carrot-Apple Slaw
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 6 medium carrots; 1.02 kg cod fillet; 3 eggs; 3 Granny Smith apples; 1 ½ small bunches Italian (flat-leaf) parsley; 1 ½ lemons; ¾ cup plain Greek yogurt; ¾ cup raisins; black pepper; Dijon mustard; extra virgin olive oil; mayonnaise; panko bread crumbs; salt

Panko-Crusted Fish Sticks with Lemon-Herb Dip & Carrot-Apple SlawPanko-Crusted Fish Sticks with Lemon-Herb Dip & Carrot-Apple Slaw — a 45-minute dinner recipe with 14 ingredients, serving 6.Ingredients

6 medium carrots

1.02 kg cod fillet

3 eggs

3 Granny Smith apples

1 ½ small bunches Italian (flat-leaf) parsley

1 ½ lemons

¾ cup plain Greek yogurt

¾ cup raisins

black pepper

Dijon mustard

extra virgin olive oil

mayonnaise

panko bread crumbs

salt

Instructions

Preheat the oven to 450°F (232°C) and place the rack in the center position.

Crack the eggs into a shallow bowl and season with salt and pepper, then beat with a whisk or fork.

On a large plate, combine bread crumbs and olive oil; mix together.

Slice the fish fillets crosswise into 12-mm-wide strips.

Line a baking sheet with parchment paper or foil.

Working in batches, dip the fish in the egg mixture (allowing excess to drip back into bowl), then coat with the bread crumbs (pressing gently to help them adhere); transfer to the baking sheet.

Place the fish sticks in the oven and bake until the bread crumbs are golden brown and the fish is opaque in the middle, 15 to 18 minutes.

While the fish cooks, wash and dry the fresh produce.

Quarter the apples, then cut out the core and stem from each section. Using a box grater, coarsely grate the apple sections and transfer to a large salad bowl.

Peel the carrots, then trim off the ends; discard the peels and trimmings. Using a box grater, coarsely grate the carrots and add to the salad bowl.

Using a knife, shave the parsley leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Transfer ½ of the parsley to the salad bowl and the other ½ to a medium bowl (that will be used for the dip and salad dressing).

Measure out the raisins and add to the salad bowl.

Juice the lemons and pour into the medium bowl with the parsley.

Add mayo, yogurt, Dijon, salt, and pepper to the bowl with the parsley and lemon juice; whisk together.

Reserve half of the sauce as a dip for the fish sticks and transfer the rest to the salad bowl; toss the salad to coat.

To serve, place the fish sticks and slaw on a plate and serve with the remaining dip. Enjoy!

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