Ingredients
Scale
- 1.5 pounds fresh cod fillets, cut into bite-size chunks
- 1 tablespoons olive oil
- 1 cups panko breadcrumbs
- 1 teaspoons garlic powder
- 1 teaspoons smoked paprika
- 0.5 teaspoons salt
- 0.3 teaspoons black pepper
- 1 teaspoons cooking spray
- 2 cups shredded purple cabbage
- 1 lime, juiced
- 1 pinch pinch of salt for slaw
- 0.5 cups Greek yogurt (0% fat)
- 2 tablespoons sriracha
- 2 garlic cloves, minced
- 0.5 lime, juiced (for crema)
- 1 teaspoons honey
- 1 pinch pinch of salt for crema
- 1 teaspoons sesame seeds, for garnish
- 1 lime wedges, for serving
Instructions
- Prep the sheet pan: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Season the cod: In a bowl, mix 1 cups panko breadcrumbs, 1 teaspoons garlic powder, 1 teaspoons smoked paprika, 0.5 teaspoons salt, and 0.3 teaspoons black pepper. Toss the cod chunks with 1 tablespoons olive oil, then press each piece firmly into the panko mixture until evenly coated.
- Bake the cod bites: Arrange the coated cod bites in a single layer on the sheet pan, spaced apart. Spray generously with 1 teaspoons cooking spray. Bake until golden and crispy, flipping halfway through.
- Make the slaw: While the cod bakes, toss 2 cups shredded purple cabbage with 1 lime, juiced and 1 pinch pinch of salt for slaw to create a vibrant, crunchy base.
- Blend the crema: Whisk together 0.5 cups Greek yogurt (0% fat), 2 tablespoons sriracha, 2 garlic cloves, minced, 0.5 lime, juiced (for crema), 1 teaspoons honey, and 1 pinch pinch of salt for crema until completely smooth and thick.
- Assemble and drip: Lay down a bed of the crunchy purple cabbage slaw, top with the hot crispy cod bites, and flood with a heavy drizzle of the garlic-sriracha crema. Finish with 1 teaspoons sesame seeds, for garnish and serve with 1 lime wedges, for serving.