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
- To make pomegranate gremolata: Mix together all ingredients except fish, egg and almond flour in a small bowl. Set aside.
- 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.
- Wash and dry fish fillets. Coat each fillet with beaten egg, then dredge in almond flour mixture.
- 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.
- Brown for 2-3 minutes more (timing will depend on thickness of fillet.)
- Remove from pan to serving dish. Top with gremolata divided between fillets and serve.
Credit
Evey Schweig
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