Healthier living, one day at a time!

Cod with Pomegranate Gremolata


Prep Time

25 minutes

Prep Notes

Feel free to make this dish with any light flavored white fish.  A nice light meal that is delicious for dinner or lunch.

I like to make this with fresh pomegranate seeds, but you can also buy a container of seeds that have already been freed from the skin.

Cooking Time

5 minutes

Yields

2 servings

Ingredients

1/2 cup pomegranate seeds

1/3 cup parsley, chopped

1 clove garlic, minced

1 tbsp shallot, minced

1/4 cup mint, chopped

1 tbsp lemon zest

1 tbsp extra virgin olive oil

Sea salt and fresh ground pepper to taste

12 oz. cod or other white fish

1 large egg, beaten

1/2 cup almond flour

oil for sautéing (about 1 tbsp)


Directions

  1. To make pomegranate gremolata: Mix together all ingredients except fish, egg and almond flour in a small bowl.  Set aside.
  2. Prepare fish: Pour beaten egg into a flat dish with sides (small casserole is good for this.)  Mix almond flour with a bit of salt and pepper to taste and spread onto a separate flat plate. 
  3. Wash and dry fish fillets. Coat each fillet with beaten egg, then dredge in almond flour mixture.
  4. Heat a medium saute pan over medium heat and add olive oil.  When heated,  add your floured fish fillets and cook for 2-3 minutes or until almond crust is nicely browned.  Using a spatula, carefully turn fillets, being careful to keep as much of the crust in tact.
  5. Brown for 2-3 minutes more (timing will depend on thickness of fillet.)
  6. Remove from pan to serving dish.  Top with gremolata divided between fillets and serve.

Credit

Evey Schweig