Crispy Baked Fish Sticks with Roasted Broccoli and Lemon Dip

Ingredients

Quantities are for 4 servings.

• 1 1/4 lb Cod fillets
• 1 lb Broccoli florets
• 1 cup Panko breadcrumbs
• 2 each Eggs
• 1/2 cup All-purpose flour
• 1/2 cup Sour cream
• 1 each Lemon
• 3 tbsp Olive oil
• 1 tsp Paprika
• 1 tsp Garlic powder
• 1 1/2 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. Heat the oven to 425°F with one rack in the lower third and one in the upper third. Line one sheet pan with parchment for the fish and leave a second pan ready for the broccoli.
2. Toss the broccoli with 1 tbsp olive oil and 1/2 tsp salt on the second pan, spread it out, and roast on the lower rack for 8 minutes while you prepare the fish.
3. Pat the cod dry and cut it into sticks about 3 inches long and 1 inch wide. Set up three dishes: flour with 1/2 tsp salt and the pepper; the eggs, beaten; and the panko mixed with the paprika, garlic powder, remaining 1/2 tsp salt, and remaining 2 tbsp olive oil.
4. Coat each piece in flour, dip in egg, then press firmly into the panko. Arrange on the parchment-lined pan with a little space between the pieces. Wash your hands and the board with hot soapy water after handling the raw fish.
5. Put the fish on the upper rack and bake 12-15 minutes, turning the sticks over halfway, until the coating is golden and the fish flakes easily and reaches 145°F. Stir the broccoli once when you turn the fish; it is done when the edges are browned.
6. While everything bakes, stir together the sour cream, the zest and juice of half the lemon, and a pinch of salt for the dip. Cut the remaining lemon half into wedges.
7. Serve the fish sticks hot with the roasted broccoli, lemon dip, and lemon wedges.