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Panko crusted cod, roasted veggies and balsamic onions

This is an incredibly delicious, healthy meal that in super easy to whip up on a weeknight or for a fancy dinner. The panko topping on the fish is addictive and keeps the fish tender, moist and flaky. Sweet potatoes and broccoli add color to the meal, nutrition and are absolutely divine roasted. The onions are the perfect decadent side without being actually decadent!

This is a total stand by fish recipe- feel free to rotate in season veggies. The balsamic onions are amazing with literally everything- make them whenever you want something even more delicious than caramelized onions. Yum!

4 fillets of cod
1/4 cup mayo
2 tablespoons dijon mustard
1 cup seasoned panko breadcrumbs
1 tablespoon lemon juice
3 tablespoon butter
16 ounces broccoli florets
2 sweet potatoes cut into 1/2 inch cubes
olive oil
salt and pepper
2 sweet onion cut into half moon slices
1/3 cup balsamic vinegar

Preheat the oven to 400 degrees. Toss broccoli and sweet potatoes in oil and salt and pepper generously. Place in a single layer in a baking sheet and roast for 30 minutes until golden brown.

Meanwhile, place the onion in a skillet with 1 tablespoon olive oil, salt and pepper. Cook over low heat until browned, about 20 minutes. Add in the balsamic vinegar and cook until reduced, about 5 more minutes. Set aside.

Combine the panko, mayo, mustard and lemon juice in a bowl to form a mixture like wet sand. Salt and pepper the fillets. Mound on the tops of the fillets and place over pats of butter. Place the fillets on a baking sheet and bake in the 400 degree oven with the veggies at the end of their cooking time for 10 minutes.



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