Best Panko Crusted Fish Served Over Kale Recipes

PANKO-CRUSTED FISH SERVED OVER KALE

Steps:

• Preheat the oven to 375?F. Spray a small baking dish with cooking spray.
• In a small dish, whisk melted Earth Balance, lemon juice, garlic powder, and salt well. In a separate dish, make an even layer of panko breadcrumbs.
• Take one fish filet, and dip it in Earth Balance mixture. Flip the filet and dip again so both sides are covered.
• Press the skinless side of the filet into panko crumbs, then place the fish skin side down on prepared baking dish. Repeat with other filet, then sprinkle both with fresh parsley.
• Place baking dish into the oven and cook for 13 to 15 minutes.
• While that's cooking, start the salad. Lightly drizzle chopped.
• kale with extra-virgin olive oil, and massage kale with your hands. Keep massaging for one minute, and allow kale to sit for about three minutes.
• To make the dressing, mix Dijon, lemon juice, and 1/2 tablespoon extra-virgin olive oil. Add the dressing to kale and toss evenly.
• To serve, prepare a small bed of half the kale salad and place fish right on top. Enjoy immediately.

PANKO-CRUSTED FISH

Steps:

• Heat oil in large skillet over medium heat.
• Season fish with essence.
• Salt and pepper.
• Put flour in shallow dish. Set aside.
• Add eggs to milk in bowl and whisk to combine. Set aside.
• Place bread crumbs in 3rd shallow dish.
• Dredge each fillet in flour, shake off excess, coat in egg wash, press into crumbs coating evenly.
• Fry fish in hot oil until golden brown; about 2-3 minutes on first side and 1-2 minutes on second side.