Nutrition Facts

Instructions

• STEP 1

  Preheat the oven to 450°F and place the rack in the center position.

• STEP 2

  Crack the egg into a shallow bowl and season with salt and pepper, then beat with a whisk or fork.

  • 1 egg
  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 3

  On a large plate, combine bread crumbs and olive oil; mix together.

  • 1 cup panko bread crumbs
  • 1 tbsp extra virgin olive oil

• STEP 4

  Slice the fish fillets crosswise into ½-inch-wide strips.

  • ¾ lb cod fillet

• STEP 5

  Line a baking sheet with parchment paper or foil.

• STEP 6

  Working in batches, dip the fish in the egg mixture (allowing excess to drip back into bowl), then coat with the bread crumbs (pressing gently to help them adhere); transfer to the baking sheet.

• STEP 7

  Place the fish sticks in the oven and bake until the bread crumbs are golden brown and the fish is opaque in the middle, 15 to 18 minutes.

• STEP 8

  While the fish cooks, wash and dry the fresh produce.

  • 1 Granny Smith apple
  • 2 medium carrots
  • ½ lemon
  • ½ small bunch Italian (flat-leaf) parsley

• STEP 9

  Quarter the apple, then cut out the core and stem from each section. Using a box grater, coarsely grate the apple sections and transfer to a medium salad bowl.

• STEP 10

  Peel the carrots, then trim off the ends; discard the peels and trimmings. Using a box grater, coarsely grate the carrots and add to the salad bowl.

• STEP 11

  Using a knife, shave the parsley leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Transfer ½ of the parsley to the salad bowl and the other ½ to a medium bowl (that will be used for the dip and salad dressing).

• STEP 12

  Measure out the raisins and add to the salad bowl.

  • ¼ cup raisins

• STEP 13

  Juice the lemon and pour into the medium bowl with the parsley.

• STEP 14

  Add mayo, yogurt, Dijon, salt, and pepper to the bowl with the parsley and lemon juice; whisk together.

  • ¼ cup mayonnaise
  • ¼ cup plain Greek yogurt
  • 1 tsp Dijon mustard
  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 15

  Reserve half of the sauce as a dip for the fish sticks and transfer the rest to the salad bowl; toss the salad to coat.

• STEP 16

  To serve, place the fish sticks and slaw on a plate and serve with the remaining dip. Enjoy!