Parmesan-Crusted Cod Fillets - cooking recipe

Ingredients

1 1/2 lbs skinless cod fish fillets (4)
1/3 cup Japanese-style bread crumbs (Panko)
1/4 cup finely shredded parmesan cheese
1 lb fresh carrot, julienned
1 tablespoon butter
1/2 teaspoon ground ginger
mixed fresh salad greens, if desired (As noted above, I use spinach)

Preparation

Preheat oven to 450 degrees.
Peel the carrots and julienne enough to make 3 cups; cover and set aside.
Lightly coat a baking sheet with nonstick cooking spray. Rinse and pat dry fish and place on baking sheet. Season with salt and pepper.
In small bowl stir together Panko crumbs and cheese; sprinkle and lightly press onto fish. Bake, uncovered, 4-6 minutes for each 1/2-inch thickness of fish, until crumbs are golden and fish flakes easily when tested with a fork.
Meanwhile, in a large skillet, bring 1/2 cup water to boiling; add carrots. Reduce heat and cook, covered, for 5 minutes. Uncover; cook 2 minutes more. Add butter and ginger; toss. Serve fish and carrots with greens.