|
|
INGREDIENTS  |
| 1 |
each |
Mrs. Friday's® Panko Breaded Cod Fillets
|
| 1 |
cup |
baby arugula |
| ½ |
oz. |
fennel shaved very thin |
| ½ |
oz. |
red onion shaved very thin |
|
|
juice of 2 lemons and their zest |
| 1 |
cup |
mayonnaise |
| ¼ |
cup |
capers |
|
|
3 slices French bread |
|
|
|
|
|
FEATURED PRODUCT:
Mrs. Friday's® Panko Breaded Cod Fillets
|
|
MENU PART:
Soup & Salad
|
| |
Crispy Panko Breaded Cod Salad atop baby arugula with shaved fennel bulbs and red onions, served with lemon caper aioli. Serve with grilled French bread slices.
|
| |
| SERVING SIZE: 7 oz. |
| PREP TIME: 8 min. |
| |
| |
| DIRECTIONS |
- Fry Breaded Cod according to package directions. Place Cod atop baby arugula, with shaved fennel bulbs and red onions.
- Serve with a lemon caper aioli made by blending 1 cup mayonnaise with the zest of two lemons (and their juice), and ¼ cup of capers.
- Garnish with grilled French bread slices.
|
|
