Ingredients
1/3 cup mayonnaise2 tablespoons dill pickle relish or chopped dill pickle2 teaspoons grated lemon zestFISH AND POTATOES:1-1/2 pounds baking potatoes (about 3 medium)2 teaspoons olive oil3/4 teaspoon kosher salt, divided1/2 teaspoon coarsely ground pepper, divided1/2 cup panko bread crumbs1/4 cup seasoned bread crumbs4 cod fillets (4 ounces each) 2 tablespoons mayonnaise2 tablespoons grated Parmesan cheese2 teaspoons chopped fresh parsleyMalt vinegar, optional
Preparation
For tartar sauce, in a small bowl, mix mayonnaise, relish and lemon zest. Refrigerate until serving.
Preheat oven to 400°. Cut potatoes lengthwise into 1-in.-thick wedges; toss with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread evenly in a greased 15x10x1-in. baking pan. Roast until golden brown, stirring occasionally, 40-45 minutes.
Meanwhile, in a small skillet, toast panko bread crumbs over medium-low heat until lightly browned, stirring occasionally, 5-7 minutes. Transfer to a shallow bowl; stir in seasoned bread crumbs.
Sprinkle cod with the remaining salt and pepper; spread top and sides of fish with mayonnaise. Dip in crumb mixture to cover mayonnaise, pressing firmly to help adhere. Place in a greased 15x10x1-in. baking pan, crumb side up. Sprinkle with any remaining crumb mixture. Bake until fish just begins to flake easily with a fork, 12-15 minutes.
Toss potatoes with cheese and parsley. Serve fish and potatoes with tartar sauce and, if desired, vinegar.
