Cod Fillets with Warm Corn Relish Gluten Free

Adapted from Clean Eating

Olive oil cooking spray
1/2 cup red onion, diced
1/3 medium green bell pepper, diced
1/4 tsp DLM Dried Thyme
1 cup frozen whole-kernel corn, thawed and patted dry
2 Tbsp fresh parsley, finely chopped
1 tsp Vera Jane's Extra-Virgin Olive Oil
3/4 tsp Aunt Angie's Balsamic Vinegar of Modena
1/8 tsp DLM Cayenne Pepper
1/8 tsp sea salt
(2) 8-oz cod fillets, rinsed and patted dry
2 egg whites
2/3 cup Schär GF Bread Crumbs
1 tsp DLM Paprika
1/4 tsp DLM Garlic Powder
1/4 tsp DLM Cayenne Pepper
1/8 tsp DLM Ground Black Pepper
1 Tbsp Vera Jane's Extra-Virgin Olive Oil
1/4 tsp sea salt
1 lime, quartered

To prepare relish: Heat a large nonstick skillet on medium-high. Coat skillet with cooking spray. Add onion, bell pepper, and thyme and cook for 3 minutes or until vegetables are tender-crisp. Add corn and cook for 1 minute, stirring frequently. Remove from heat, place mixture in a small bowl and cover to keep warm.

To prepare cod: Place cod and egg whites in a shallow pan, turning fillets several times to coat. In another shallow pan, combine bread crumbs, paprika, garlic powder, Cayenne, and black pepper. Use one hand to pick up one piece of fish and place it in the bread crumb mixture. Use the other hand to toss gently, yet thoroughly, to coat fillet completely; then set aside on separate plate. Repeat with remaining fillet (Discard any remaining egg white and panko mixture). Heat olive oil in a large nonstick skillet on medium. Add fish and cook for 3 minutes, then flip over and cook for 3 more minutes or until opaque in center. Place fish on a serving plate and sprinkle evenly with salt. Slice each fillet in half lengthwise before serving, equaling 4 pieces.

Combine corn mixture with remaining relish ingredients. Serve alongside or over top of the fish and accompany with lime wedges.

Makes 4 servings
Prep Time: 18 Minutes
Cook Time: 25 Minutes

Allergy Warning: Contains EggsContains Fish

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