PESCADO RECIPES

Steps:

• Preheat oven to 350 degrees F.
• In a medium saute pan, heat 1 tablespoon of the olive oil over medium-high heat. Season the fish fillets on both sides with salt and black pepper, to taste. Saute the fillets until they are opaque and just cooked through, about 2 minutes per side. Transfer the fish to a glass baking dish where they fit snugly.
• In the same saute pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the tomatoes, Anaheim chile, bay leaf and oregano and bring the pan to a boil. Reduce the heat to medium, cover and let the sauce simmer until the chiles soften, about 6 minutes. Uncover the pan, add the olives and capers, and cook until the flavors combine, about 4 minutes. Season the sauce with salt and pepper, to taste.
• Pour the sauce over the fish in the baking dish. Bake until the fish is heated through, about 5 minutes. Remove the dish from the oven, discard the bay leaf and serve.

Steps:

• Stir together mayonnaise, relish, and lemon juice in a small bowl. Cover and chill until ready to use.
• Pulse panko in a small food processor until finely ground, about 15 pulses. Transfer to a shallow bowl. Whisk together eggs and 1 tablespoon water in a separate shallow bowl. 
• Cut cod into 4 portions (about 3- x 3-inches and 1/2-inch thick). Dip each portion into egg mixture, let excess drip off, and then dredge in ground panko. Repeat with remaining portions.
• Heat 1-inch of oil in a medium skillet over medium-high until oil reaches 300°F. Fry fish until lightly browned, about 2 minutes per side. Transfer to a plate lined with paper towels, and sprinkle with salt. To serve, place 1/2 of a cheese slice on bottom on each bun, and top with a piece of fish. Spread 1 tablespoon of tartar sauce on each piece of fish; cover with top bun.