If you follow me on Instagram (and you should at FabulousNtheKitchen), you probably saw me cook this amazing fish dish! Here’s the recipe. Enjoy!
Lemon Pepper Cornmeal Crusted Cod in Tomato Gravy
2019-10-23 20:00:04
Serves 4
This crunchy cod dish will be a crowd pleaser. Cooks up fast and tastes amazing!
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
- For Fish
- 1 tablespoon extra-virgin olive oil
- 4 pieces of cod loin (much thicker than cod fillets)
- 1 tablespoon lemon pepper seasoning
- 1 tablespoon garlic powder
- salt
- black pepper
- 1/4 cup yellow cornmeal
- 2 tablespoons vegetable oil
- Tomato Gravy
- 1/2 stick butter, unsalted
- 1/2 yellow onion, sliced
- 3 garlic cloves, minced
- 1 14 oz. can petite diced tomatoes
- 1/4 cup chicken stock
- salt
- black pepper
- cilantro or parsley for garnish (optional)
Instructions
- Pre-heat oven to 350
- Rinse fish and blot with a paper towel to remove as much moisture as possible
- Coat each loin with 1 teaspoon of olive oil
- Sprinkle seasoning on each lion
- Spread cornmeal out in a plate of dish
- Press top side of fish down into cornmeal
- Heat oil on high heat in a non-stick skillet
- Once skillet is hot, place fish in the skillet, cornmeal side down. Do not move fish.
- Cook for 2 minutes and then flip over to cook for another 2 minutes. Adjust heat lower in needed
- Transfer fish to a baking dish and finish cooking in oven for 6-8 minutes (until fish flakes easily)
- In a pan, melt butter over medium high heat
- Add onions and garlic and saute until onions are translucent
- Add canned tomatoes with juice and continue to cook for 5 minutes
- Add SOME of the chicken stock a little at a time to get the desired consistency for sauce. Use all if needed.
- Continue to cook on medium high for 3 minutes and reduce to low until ready to serve
- Serve fish and sauce over rice or mashed potatoes
- Top with cilantro or parsley
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