Cornmeal Crusted Cod and Sweet Potatoes
8 green, 5 blue, and 5 purple points per serving.
Makes: 4 servings
Calories: 315
Ingredients
- 2 medium sweet potatoes
- 1 egg
- 1 teaspoon lemon juice
- 1/3 cup cornmeal
- 2 tablespoons flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1 pound cod fish, cut into 12 relatively even pieces
- 2 tablespoons + 1 teaspoon light butter, divided
- 1 teaspoon extra virgin olive oil
- Salt and pepper, to taste
Instructions
- With a fork, poke holes in the sweet potatoes. Wrap the sweet potatoes with paper towel, set one at a time on a microwavable plate and microwave each individually for 5-8 minutes, or until softened throughout.
- Meanwhile, in a shallow dish, whisk together the egg and lemon juice.
- In a separate shallow dish, combine the cornmeal, flour, onion powder, garlic powder, chili powder, and smoked paprika.
- Coat cod pieces with the egg mixture and then the cornmeal mixture.
- In a large skillet, melt 1 tablespoon butter. Add the oil to the skillet. Carefully add the fish pieces to the skillet and allow to cook 4-6 minutes on each side, or until the outside is golden brown.
- Once the sweet potatoes are cooked, cut them in half. Use a fork to mash the sweet potatoes. Place 1 teaspoon butter on each sweet potato half. Allow butter to melt, and mix the melted butter in with the mashed sweet potato.
- Sprinkle with salt and pepper, to taste.
- Serve 3 pieces cornmeal crusted cod with 1/2 of a sweet potato. We also served ours with canned green beans.