These crispy cod filets with tartar sauce are like the fishsticks you enjoyed as a kid, but now all grown up. We toast the panko and the almonds first before roasting the fish to ensure the crust stays crisp. An easy, homemade tartar sauce ties it all together.
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Stir 2 tbsp panko and 2 tbsp slivered almonds together in a Suvie pan. Insert into Suvie and broil for 8-12 minutes or until pale golden, stirring halfway through cooking. Remove from Suvie and transfer to a small bowl.
Pat cod filets dry and season with salt and pepper. Divide 1 tbsp mayonnaise evenly across the top of both filets. Lift and gently press cod, mayo-side down into the panko mixture.
Set a Suvie roasting rack inside a Suvie pan and mist with cooking spray. Set cod filets, panko-side up in the roasting rack. Insert into the bottom of Suvie, input settings, and cook now. Bottom Zone: Roast at 350°F for 17 minutes. Top Zone: None
While the cod cooks, prepare the tartar sauce. In a small bowl stir together remaining ¼ cup mayonnaise, 2 tbsp chopped dill pickles, 1 tsp pickle juice, 1 tsp chopped capers, and 1 tbsp minced onion. Season to taste with salt and pepper.
After the cook, divide cod between plates and serve with tartar sauce.
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