Panko-Crusted Cod with Roasted Asparagus & Creamy Farro Salad

Panko-Crusted Cod

with Roasted Asparagus & Creamy Farro Salad

Group Created with Sketch. 30 min
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 570 Cals/serving

Alongside panko-coated cod fillets, we’re serving up two incredible side dishes: roasted spring asparagus and creamy, vinaigrette-dressed farro. But what brings this meal together is the combination of two herbs. Both in the celery family, fragrant parsley and feathery dill blend and lightly contrast, creating heady complexity of flavor. We’re featuring them most prominently in the farro, to bring out its nutty, earthy taste. But we’re also using them as a beautiful, tasty garnish for the crispy cod and delicate, roasted asparagus.

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ingredients
Panko-Crusted Cod with Roasted Asparagus & Creamy Farro Salad
Title
  • 4 Cod Fillets
  • 1½ cups Pearled Farro
  • 1 bunch Asparagus
  • 1 Lemon
  • 1 large bunch Dill
  • 1 large bunch Parsley
  • 2 Tbsps Dijon Mustard
  • 1 Shallot
  • ½ cup Panko Breadcrumbs
  • ½ cup Sour Cream
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instructions
Cook the farro:
1 Cook the farro:

Preheat the oven to 450°F. Heat a medium pot of salted water to boiling on high. Once boiling, add the farro. Cook 15 to 17 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Prepare the ingredients:
2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Remove the cod from the refrigerator to bring to room temperature. Snap off and discard the tough, woody ends of the asparagus. Quarter and deseed the lemon. Pick the parsley and dill leaves off the stems; discard the stems and roughly chop the leaves. Combine the parsley and dill in a small bowl. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a small bowl with ¼ of the mustard and the juice of all 4 lemon wedges. Season with salt and pepper to taste.

Roast the asparagus:
3 Roast the asparagus:

While the farro continues to cook, place the asparagus on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 8 to 10 minutes, or until slightly browned and tender. Remove from the oven and transfer to a serving dish.

Bread the cod:
4 Bread the cod:

While the asparagus roasts, place the breadcrumbs on a plate. In a medium bowl, combine the remaining mustard and 1 tablespoon of water. Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Spread some of the mustard-water mixture onto 1 side of each seasoned fillet; press the coated side into the breadcrumbs (shaking off any excess). Transfer to a plate.

Cook the cod:
5 Cook the cod:

While the asparagus continues to roast, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the cod fillets, breaded sides down, and cook 2 to 4 minutes per side, or until golden brown and cooked through. Transfer to a serving dish.

Finish the farro & serve your dish:
6 Finish the farro & serve your dish:

To make the vinaigrette, whisk 2 tablespoons of olive oil into the shallot-mustard-lemon juice mixture until well combined. To the pot of cooked farro, add the sour cream, half the dill and parsley and as much of the vinaigrette as you’d like (you may have extra); stir to combine and season with salt and pepper to taste. Transfer to a serving dish. Garnish the roasted asparagus, cooked cod and finished farro with the remaining dill and parsley. Enjoy!

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Cook the farro:
1 Cook the farro:

Preheat the oven to 450°F. Heat a medium pot of salted water to boiling on high. Once boiling, add the farro. Cook 15 to 17 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Remove the cod from the refrigerator to bring to room temperature. Snap off and discard the tough, woody ends of the asparagus. Quarter and deseed the lemon. Pick the parsley and dill leaves off the stems; discard the stems and roughly chop the leaves. Combine the parsley and dill in a small bowl. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a small bowl with ¼ of the mustard and the juice of all 4 lemon wedges. Season with salt and pepper to taste.

Roast the asparagus:
3 Roast the asparagus:

While the farro continues to cook, place the asparagus on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 8 to 10 minutes, or until slightly browned and tender. Remove from the oven and transfer to a serving dish.

4 Bread the cod:

While the asparagus roasts, place the breadcrumbs on a plate. In a medium bowl, combine the remaining mustard and 1 tablespoon of water. Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Spread some of the mustard-water mixture onto 1 side of each seasoned fillet; press the coated side into the breadcrumbs (shaking off any excess). Transfer to a plate.

Bread the cod:
Cook the cod:
5 Cook the cod:

While the asparagus continues to roast, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the cod fillets, breaded sides down, and cook 2 to 4 minutes per side, or until golden brown and cooked through. Transfer to a serving dish.

6 Finish the farro & serve your dish:

To make the vinaigrette, whisk 2 tablespoons of olive oil into the shallot-mustard-lemon juice mixture until well combined. To the pot of cooked farro, add the sour cream, half the dill and parsley and as much of the vinaigrette as you’d like (you may have extra); stir to combine and season with salt and pepper to taste. Transfer to a serving dish. Garnish the roasted asparagus, cooked cod and finished farro with the remaining dill and parsley. Enjoy!

Finish the farro & serve your dish: