Myra's Kitchen Blog » Cornmeal-Crusted Cod with Fresh Tomato Sauce

Miniature tomatoes dazzle in a variety of different sizes, shapes and colors; they are flavorful long after the larger varieties are truly out of season. I love using these miniature packets of flavor to make versatile stove-top sauces. The one that I demo in the video is just as delicious over polenta and simple greens as it is over fish. In the video, I’m demonstrating a single serving of cornmeal-crusted cod, although the tomato sauce is enough for up to four filets. You can swap out the cod for halibut or pollack or any thick white-fleshed fish.

I begin with a pint of small tomatoes. I’ve used grape and cherry, or sweet sun-golds—my favorites—when I can find them at my local greenmarket. I often mix a beautiful combination of colors, varieties and sizes. I add to the skillet—besides the halved tomatoes—a teaspoon or so of minced garlic, a couple tablespoons minced shallots, a teaspoon of fennel seeds, a few tablespoons extra virgin olive oil and a splash of balsamic vinegar. I sprinkle a dusting of sea salt and freshly ground black pepper over everything, give it a quick mix, then cover and set the pan aside while I start the fish.

I salt and pepper the filet before I dredge it on both sides in cornmeal. When the cast iron skillet (or any other heavy-bottomed skillet will do) is heated, I add a film of coconut oil—unflavored is best—and cook the fish a couple of minutes on each side over medium-high heat until golden. I transfer the pan to a preheated 400˚F oven for 5 minutes to cook the inside of the fish thoroughly.

While the fish is in the oven, I turn the heat on the tomatoes and let them stew for 2 to 3 minutes, just until warmed through and juicy. I then stir in a tablespoon or so of minced chives and parsley, which brightens the colors and heightens the flavors. When the fish is ready, I plate it and spoon the sauce over the top. The fish is moist on the inside, crispy on the outside and complemented by the warm tomato sauce.

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