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Panko-Crusted Fish Sticks with Lemon-Herb Dip & Carrot-Apple Slaw.

  • 4 medium
  • 1 ½ lb
    cod fillet
  • 2
  • 2
    Granny Smith apples
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 1
  • ½ cup
    plain Greek yogurt
  • ½ cup
    black pepper
    Dijon mustard
    extra virgin olive oil
    panko bread crumbs
  • 1
    Preheat the oven to 450°F and place the rack in the center position.
  • 2
    Crack the eggs into a shallow bowl and season with salt and pepper, then beat with a whisk or fork.
    2 eggs
    ½ tsp salt
    ¼ tsp black pepper
  • 3
    On a large plate, combine bread crumbs and olive oil; mix together.
    2 cups panko bread crumbs
    2 tbsp extra virgin olive oil
  • 4
    Slice the fish fillets crosswise into ½-inch-wide strips.
    1 ½ lb cod fillet
  • 5
    Line a baking sheet with parchment paper or foil.
  • 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.
  • 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.
  • 8
    While the fish cooks, wash and dry the fresh produce.
    2 Granny Smith apples
    4 medium carrots
    1 lemon
    1 small bunch Italian (flat-leaf) parsley
  • 9
    Quarter the apples, 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.
  • 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.
  • 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).
  • 12
    Measure out the raisins and add to the salad bowl.
    ½ cup raisins
  • 13
    Juice the lemon and pour into the medium bowl with the parsley.
  • 14
    Add mayo, yogurt, Dijon, salt, and pepper to the bowl with the parsley and lemon juice; whisk together.
    ½ cup mayonnaise
    ½ cup plain Greek yogurt
    2 tsp Dijon mustard
    1 tsp salt
    ½ tsp black pepper
  • 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.
  • 16
    To serve, place the fish sticks and slaw on a plate and serve with the remaining dip. Enjoy!