Fried Cod, Red Potatoes and Orange Asparagus

This dish is simple, delicious and very pleasing. Cod is a hearty, yet flaky white fish which pares well with anything. Red potatoes make this meal comforting and the orange asparagus gives a bit of surprise and unexpected kick to the dish.

The Sexy Chef Liz's Fried Cod with Red Potatoes & Orange Asparagus

Ingredients:
- 1 lb. Cod fillet
- 1 lb. small asparagus, bottoms removed
- 1 orange
- 1 lb red potatoes, washed
- 1/2 onion, diced
- olive oil
- salt
- pepper
- paprika
- garlic powder
- parsley
- 1/2 cup vegetable stock



To Make:
In a large sauce pan, drizzle olive oil and add in the diced red potatoes skin on. Season with salt, pepper and garlic powder. Cook on medium heat for about 5 minutes, uncovered until their sides begin browning. Next, add in the onions and mix together. Add a dash more olive oil. Cook another 2 minutes. Then add in the vegetable stock, mix together and cover. Reduce to medium low heat. Cook another 5 minutes.

In a large skillet, add 4 tbsp of olive oil and bring to high heat. Season both sides of the cod fillets with salt, pepper, garlic powder and paprika. Slowly add in the cod and cook for 3 minutes on each side.

In another large skillet. Add 2 tbsp olive oil and bring to medium heat. Add in the asparagus and season with salt and pepper. Then add 1 tsp of orange zest over the asparagus and mix together. Cook about 2-3 minutes in total on medium high heat.

Test the potatoes to make sure they are done, then serve and enjoy!

Panko Encrusted Salmon

If you are ever at a loss for ideas, this one is simple and really delicious. Panko crumbs are versatile and really easy to use. They keep the salmon moist and add great texture. Let me know what you think!

Panko Encrusted Salmon

Ingredients:
- 1-2 pounds of salmon (remove skin)
- 1 cup panko crumbs
- salt
- pepper
- oregano
- garlic powder
- canola oil
- 1/2 cup milk

To Make:

In a large pan, coat the entire bottom in canola oil. Heat on medium high, do not let it smoke.
Slice the salmon in half (serves 2-4) and season on both sides with salt and pepper. Shake the panko crumbs onto a flat, dry surface and season lightly with salt and pepper, garlic powder and oregano. Mix together and spread out.

- In a deep, large bowl add milk and season with salt and pepper. Dip each piece of salmon in milk before dredging into the panko mixture.

Once the salmon is completely covered in panko, gently place into the frying pan. Cook on both sides for 3 minutes and cover while cooking.

Serve with your favorite side dish.