Crispy Cod with Summer Corn Salad
This Sweet summer corn salad is my idea of heaven and served with a piece of Crispy Cod on top, we have achieved perfection!
Servings: 4
Ingredients
- 4 Cod Fillets 1-2 inch thick
- Gluten Free or All Purpose Flour for dredging
- Avocado Oil for frying
- Kosher Salt and Freshly Ground Pepper
- 6 Ears Fresh Corn steamed and kernels removed and set aside for salad
- 2 Cups Cherry Tomatoes cut in half
- 1/2 Cup Creamy Goat Cheese broken apart into pieces
- 1/2 Cup Fresh Basil Leaves chopped
- 1/2 tsp Smoked Paprika optional
- 1/4 Cup Extra Virgin Olive Oil
- 2 Lemons
Instructions
Summer Corn Salad
- To make the salad, combine corn kernels, tomatoes, basil, olive oil, juice from ½ of a lemon, a big pinch of salt, and paprika (if using) in a medium bowl. Toss gently to combine.
- Add the goat cheese and toss once more.
- Set aside at room temperature to serve with the cod, or refrigerate if you’re a few hours away from serving.
The Cod
- To make the cod, place ½ cup of flour in a large shallow bowl.
- Pat the fish dry and sprinkle with ½ teaspoon of salt and a few cracks of pepper.
- Heat a large nonstick skillet over medium high heat and add a large swirl of oil.
- Dredge the fish on both sides in the flour, shaking off excess, and add it to the pan.
- Cook the cod for 5 minutes until a golden crust forms and the fish releases easily.
- Flip over and continue to cook for another 2-5 minutes until cooked through. Remove from pan and let rest for a few minutes.
- Serve one filet on top of a mound of corn salad, finished with a squeeze of fresh lemon.
Nutrition
Serving: 180grams | Calories: 342kcal | Carbohydrates: 33g | Protein: 11g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 13mg | Sodium: 135mg | Potassium: 628mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1204IU | Vitamin C: 55mg | Calcium: 71mg | Iron: 2mg
