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1
Cut the fish into serving portions (about 3 inch long pieces) and pat dry with a paper towel. Set aside.
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2
In 3 separate bowls put 11/2 cups of flour in one and season with salt and pepper.
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3
Break the eggs into the second bowl and slightly beat the eggs.
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4
Add the panko breadcrumbs to the third bowl.
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5
Start by dredging the fish piece in the flour.
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6
Next, dip the floured piece of fish in the beaten egg and remove with a fork.
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7
Transfer into the third bowl, and coat the fish with the panko breadcrumbs.
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8
Place on a cookie sheet or pizza tray lined with lightly oiled parchment paper.
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9
Drizzle the top of the fish pieces with olive oil and bake in a 425 degree F oven for about 10-15 minutes, until golden brown.
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10
Lower the oven temperature to 375u00b0 F.
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11
Turn the fish and continue to cook for an additional 10 minutes, in order for the bottom to also turn a golden brown.
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12
Peel and cut the potatoes into 1/2 inch sticks or wedges.
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13
Transfer to a large bowl and toss in the rosemary, oregano and olive oil. Season with salt and pepper.
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14
Place in a roasting pan lined with parchment paper and bake at 425 degrees F. Check the potatoes during baking and turn as needed to prevent burning.
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15
Bake for about 35-40 minutes. The potatoes will take longer than the fish so you can finish them off at 375u00b0 F,the same temperature as the fish.
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16
Red Cabbage and Apple Cole Slaw:
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17
In a small ramekin add the shallots, apple cider vinegar and sugar, set aside. This will help remove the bitter onion taste.
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18
In another bowl add the apple pieces and toss with the lemon juice to avoid discoloration.
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19
In a large bowl add the mayonnaise, the shallots and vinegar, and whisk in the oil. Season with salt and pepper.
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20
Toss in the cabbage, the grated carrot, the toasted pecans and stir to combine with the vinaigrette.
