Description
Quick flavorful dinner featuring roasted cod, green beans and tomatoes in a ready to go lemongrass basil sauce
Ingredients
1 (7 oz.) package Kevin’s Lemongrass Basil Sauce
4 (4-6 oz. each) Atlantic cod fillets or other fresh, firm white fish
2 cups fresh French green beans (haricot verts)
½ teaspoon kosher salt
½ teaspoon white pepper
1 cup sesame seeds
½ cup cornstarch
¼ cup cold water
Grapeseed or avocado oil for shallow frying
1 cup fresh grape tomatoes
Instructions
Heat oven 400F. Spoon 2 tablespoons of lemongrass basil sauce over fish fillets spreading over all sides; let marinate for 15 minutes. Meanwhile, blanch green beans in boiling water until crisp tender and then drain and shock in ice cold water to retain green color; set aside. Mix salt and white pepper together; sprinkle evenly over fish fillets. Spread sesame seeds over a flat plate. Whisk cornstarch and water together in a bowl until incorporated. Spoon the cornstarch mixture over the fish, turning, to thinly coat both sides. Press fish fillets, 1 at a time, into the sesame seeds coating both sides. Heat oil for shallow frying in an oven-safe skillet over medium-high heat. Cook fish, turning once, for 2 to 3 minutes per side or until sesame seeds are lightly brown. Transfer skillet to oven and roast for 5 to 8 minutes or until fish is cooked through. Meanwhile, heat 1 tablespoon of oil in another skillet over medium heat. Add the beans and tomatoes; cook 2 minutes. Add remaining sauce and cook until heated through. To serve: arrange beans and tomatoes in center of each of 4 plates. Top each with a fish fillet. Spoon some sauce over fish and garnish with fresh basil.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: seafood
- Method: stove top/oven
- Cuisine: Asian