Lemongrass Sauce Crusted Cod
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
- 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.
Nutrition
Serving: 1servingCalories: 325kcalCarbohydrates: 29gProtein: 13gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gCholesterol: 12mgSodium: 319mgPotassium: 498mgFiber: 7gSugar: 3gVitamin A: 710IUVitamin C: 12mgCalcium: 396mgIron: 6mg
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