Herb Panko Crusted Fish

I love Luby's. It seems to be one of those polarizing places that people either love or hate. I grew up with almost weekly family meals at Luby's, and I still lament the fact that I don't go there more often even though it's changed over the years. This fish is a nod to my favorite dish there, the almondine fish. It's simple, delicious and easy :)

Herb Panko Crusted Fish

3 tablespoons olive oil
1/4 cup oregano, chopped
4-5 large basil leaves, chopped
1/4 cup shredded Parmesan cheese
1 1/2 cups panko (or plain bread crumbs)
Salt and pepper to taste
2 eggs, whisked
1/2 cup flour
1 1/2 pounds cod (or other firm white fish)
1 lemon, sliced into wedges

Preheat the oven to 425 degrees. Heat a large cast iron skillet on medium high heat with the olive oil. Combine the oregano, basil, cheese, panko and salt and pepper in a medium bowl and set aside. Whisk the eggs in a medium bowl and set aside. Place the flour in a shallow dish.

Season cod with salt and pepper. Dredge in flour, then dunk in egg so that all of the fish is coated. Dredge in panko mixture so it is thoroughly coated. Place in cast iron skillet and cook 3-4 minutes, then flip. Place skillet in oven for 8 to 10 minutes, until the fish is flaky and 145 degrees internally.

Serve with lemon wedges and with roasted potatoes and Lemon Oregano Asparagus (recipe below).

Lemon Oregano Asparagus

2 tablespoons olive oil
1 pound asparagus, woodsy ends removed and then sliced into 1-2 inch pieces
Zest of one lemon
1 tablespoon oregano, chopped
Salt and pepper to taste

Heat a medium nonstick skillet on medium heat and warm oil. Place asparagus in skillet and saute 8 to 10 minutes. Add lemon zest, oregano and salt and pepper and cook another 2 minutes. Serve!