How to Pan Roast Almond Panko Fish

This technique is a light and refreshing alternative to breaded fish. It can be used year-round and paired with endless sides for a perfect seasonal meal. Shown above, is a citrus arugula salad with roasted vegetables (recipe coming soon) .

INGREDIENTS

• 3 oz Grapeseed Oil
• 1 cup Raw Sliced Almonds
• 2 Tbsp Parsley, chopped
• 1 cup Panko Crumbs
• 1 tsp salt
• 2 Tbl Dijon
• 2 Tbl Honey
• Chilled water
• 1 oz Whole Butter
• 8 -12 oz Wild Caught Cod Filet

INSTRUCTIONS

Preheat oven to 225 F. Bake almonds in an oven safe pan for 10-12 minutes or until golden brown. Move them around occasionally to keep from burning. Set aside and let cool.

Mix 1 oz. oil, salt, panko and toasted almonds on flat plate. I used a small sheet tray. Hand-crush  almonds into panko crumbs.

Take two small bowls. In one bowl put the mustard and honey and in the second bowl pour cold water.

Dip a brush into the chilled water and then dip into honey mustard mixture and lightly brush cod with thinned-out honey mustard.

After fish has been thinly coated place in panko-almond mixture to cover flesh side.

Preheat oven to 405 F. Heat an oven safe large pan on med-high heat. Add 2 oz oil.

Heat oil and butter until butter is foaming.

Then lower to medium heat and add fish filet flesh side down. Cook for about a minute until golden brown.

Flip filet and place pan in the oven for 8-9 minutes.

Enjoy!

Photo Credit: Paige Jones Photography 

How to Cut an Orange

Cutting oranges may be a more basic task in the kitchen, but here is a behind the scenes look.

1. First, cut the ends off to create a stable base

2. Cut the skin from the oranges sides

 3. Cut the oranges into crosswise slices, about 1/4" slices

Photo Credit: Paige Jones Photography

How to Cut Cauliflower

Did you know? It is best to wash cauliflower after cutting it.

1. First cut off the lower stem without cutting any of the white head.

2. Cut the head of cauliflower in half and then into quarters through the core. 

3. Using the tip of your knife, separate the individual florets from a head of cauliflower by cutting them away from the core. 

4. Cut down to size as needed for your recipe.

Photo Credit: Paige Jones Photography // Sources: 1, 2, 3

How to Cut Fennel

Ever wondered how to properly cut fennel? Follow the pictorial for a step-by-step guide as Jason demonstrates. Note:  To begin, cut off the stalks from the base and set aside. This will help to get long slices of fennel.

1. Cut the bulb into quarters through the core.

2. Working with one quarter at a time, cut (at an angle) all but about 1/8″ of the core so that the layers are still held together. 

3. At a 45 degree angle, slice the base into strips.

What to do with those stalks and fronds you set aside?

STALKS

• Add fennel stalks to a vegetable broth. They lend quite a bit of anise flavor, so use the broth with a fennel dish.
• The stalks also freeze well in plastic bags for later use.
• Use stalks and fronds with cooking fish. Whether you're grilling, poaching, or steaming, laying a few stalks and fronds alongside the fish will infuse the fish with the sweet fennel flavor.
• If you're into juicing, add the stalk to your next mix of fruits and veggies.

FRONDS - Pick the fronds from the stalks and use them like a herb with:

• In salads, especially if the salad contains fennel. They'll add just the faintest hint of licorice to each bite.
• Tucked in the cavity of roasted chicken or whole fish, alone or with other aromatics
• Chopped and added to marinades for fish or meat, along with garlic and other herbs
• Added to chunky vegetable soups during the last minutes of simmering
• As a bed for roasting swordfish or halibut fillets (both fronds and stalks)

Photo Credit: Paige Jones Photography // Sources: 1, 2