Are you ready for a quick and easy meal featuring fresh, sustainable seafood bursting with the tang and spice of lemongrass and basil? While we are at it let's keep it clean, healthy and appealing for those on special diets like keto, paleo, gluten-free and pescatarian. Say "hello" to my Asian-inspired roasted sesame crusted cod with crisp tender veggies bathed in Kevin's Natural Lemongrass Basil Sauce. And "good-bye" to unhealthy and expensive take-out.
This is my seafood entry for the Kevin's Natural Foods Eat Clean Live Happy Blogger Challenge
Fresh sustainable seafood from coast to coast is readily available this time of year. Atlantic cod and halibut are among my favorites and form the perfect blank canvas for a quick dinner including a flavorful sauce like Kevin's Natural Foods Lemongrass Basil Sauce. Toss in a nutty and crisp sesame crust plus some colorful vegetables and you've got dinner in about 30 minutes.
Pro tip: Choose a fresh, firm-fleshed white fish that is sliced into thick fillets
Pro tip: Blanch green beans and then shock in ice cold water to retain the fresh green color
Let's talk about how fabulous this sauce is. It not only finishes the dish, but starts it off marinating the fish. It really does double duty adding layers of flavor. Who knew a little pouch of sauce could be so powerful and be recipe ready right from your pantry?
I hope you will try and enjoy my recipe plus be inspired by all the other delicious products Kevin's Natural Foods has to offer. The sauces alone come in 8 amazing globally-inspired flavors.Print
Quick flavorful dinner featuring roasted cod, green beans and tomatoes in a ready to go lemongrass basil sauce
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
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
Keywords: cod, main dish, roasting, keto, paleo