Almond Crusted Cod with Roasted Tomatoes and Garlic (Gluten Free)
The flavors of this dish are melded together as the tomatoes and garlic cook with the almond crusted cod. The Lemon Butter Sauce makes it even more magical with hints of lemon and butter served on the edge of the plate.
Equipment
- 1 skillet
Ingredients
Almond Crusted Cod with Roasted Tomatoes and Garlic
- 5 5-8 ounce pieces of cod or other firm white fish
- ⅛ cup cornmeal, gf
- ⅛ cup gluten free 1 to 1 baking flour
- ¾ cup Coarsely chopped blanched almonds, toasted or non toasted, unsalted or half pistachios and half almonds gluten free nuts if needed
- ⅜ teaspoon Kosher salt
- 1 xl egg, whisked or 2 small
- 8-10 ounces cherry or baby tomatoes, multi-colored
- 5-6 cloves garlic, sliced or minced
- ½ shallot, minced
- ¼ cup grated parmesan optional
- fresh parsley or basil to garnish
Lemon Butter Sauce
- 5 tbsp butter, unsalted
- 1 small lemon, juiced Meyer lemon or similar size
- ¼ cup dry white wine
- 1 clove garlic, minced or pressed
- pinch of salt
Instructions
Lemon Butter Sauce
- Over low heat, add 2 tbsp of the butter, lemon juice, and white wine, garlic and a pinch of salt. Simmer until reduced by half. Remove from heat. Whisk in remaining butter, 1 tbsp at a time. Set aside. Keep the sauce warm until plating.
Almond Crusted Cod with Roasted Tomatoes and Garlic (Gluten Free)
- Mix the cornmeal, gf flour, chopped almonds, and salt together in a flat bowl. Preheat the oven to 375℉. Dry the fish off. Dip a fish piece in the whisked egg, then coat in the almond mixture . Set each piece on a dry plate and repeat with the other fish pieces.
- Heat a large skillet over medium high. Add 1½ tbsp vegetable oil or olive oil. Set the pieces of fish face down in the skillet (top of fish side down) and brown for a minute or two. Turn the fish over. Add a drizzle more of olive oil, the garlic, shallots, and tomatoes. Add the optional parmesan to the top of the fish. Move to the oven and bake for 8-12 minutes or until internal temperature is 135℉ in the thickest part. Garnish with parsley or basil if desired. Add lemon butter sauce when plating or pass with the fish, or add a drizzle of basalmic reduction when plating.
