Cornmeal Crusted Cod

I subscribe to Clean Eating Magazine. Every month I go through it and pick a few recipes I want to try. They are always good and I have never been disappointed! This month's was especially good. So good that I picked 3 recipes to make this week :) Last night, I tried the Cornmeal Crusted Trout with Potato & Mushroom recipe. I used Cod instead of trout because I did a big shop at Trader Joe's and they didn't have trout. I will definitely make this one again! Maybe next time I'll use Trout :)



Cornmeal-Crusted Trout Cod with Mushrooms & Red Potatoes
Ingredients:
4-4 oz boneless, skinless trout fillets Cod Fillets
1/4 tsp each sea salt & fresh ground black pepper
1/2 cup whole grain cornmeal (I used blue whole grain)
1 tsp. dried oregano
2 large egg whites
2 tsp. olive oil
8 oz mushrooms (I used baby bellas)
4 small red potatoes, scrubbed well & diced
1 1/2 cups low-sodium chicken broth
1/4 cup scallions, chopped

Directions;
Season both sides of cod with salt & pepper; set aside. In a shallow bowl, combine cornmeal & oregano. In a separate shallow bowl, add egg whites. Dredge cod in cornmeal mixture, turning to coat both sides. Transfer cod to bowl with egg whites and turn to coat both sides. In a large skillet, heat oil on medium-high. Add cod, in batches if necessary to prevent overcrowding skillet. Cook for 1-2 minutes per side until golden brown. Remove from skillet and set aside (I finished cooking the cod in the oven at this point because it's thicker than trout). Add mushrooms & potatoes to skillet and cook for 3 minutes on medium-high heat, until mushrooms soften and potatoes are golden brown. Add broth & simmer for 5 minutes, or until potatoes are tender. Return cod to skillet, add scallions, and cook for 1 minute to heat through.
Enjoy!