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Crispy Breaded Cod with Mango Salsa and Creamy Risotto

Crispy Breaded Cod with Mango Salsa and Creamy Risotto
This dish is a delightful fusion of textures and flavors, perfect for a cozy yet elegant weeknight dinner. The cod, encased in a crisp breadcrumb coating, is beautifully complemented by the sweet and zesty mango salsa. Underneath, a bed of creamy risotto awaits, offering a comforting and hearty base. It's a simple yet satisfying meal that brings a burst of sunshine to your plate, without the fuss.
Ingredients
  • 8.8 oz (250 g) cod fillet
  • 1 cup (150 g) panko breadcrumbs
  • 1.5 tbsp (20 g) butter
  • 1 tsp (1.5 g) salt
  • ½ tsp (0.5 g) black pepper
  • 1 cup (200 g) uncooked risotto rice
  • 1 medium (about 300 g) ripe mango, for salsa
  • 1 lime, juiced
Instructions

1. 1. Preheat your oven to 400°F (200°C).

2. 2. In a shallow dish, mix the panko breadcrumbs with a pinch of salt and pepper.

3. 3. Cut the cod fillet into portions and coat each piece in the breadcrumb mixture, pressing firmly so the crumbs adhere.

4. 4. Place the coated cod on a parchment-lined baking sheet and top each piece with a small dot of butter.

5. 5. Bake for 15 to 20 minutes until the fish is flaky and the coating is golden brown.

6. 6. While the fish bakes, cook the risotto rice according to package instructions until creamy and al dente.

7. 7. Peel and dice the ripe mango into small cubes.

8. 8. Mix the mango with a squeeze of fresh lime juice and a pinch of salt to taste.

9. 9. Serve the cod hot alongside the creamy risotto, with a spoonful of the mango salsa on top. Enjoy your meal!

Tools
  • baking sheet
  • parchment paper
  • oven
  • shallow dish
  • spoon
  • cutting board
  • knife
  • plate

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