Cod Loins With Herbed Lemon Cream
| Quantity | Description |
|---|---|
| 14 port. | High Liner Cod Loins, 4oz |
| 1 1/2 cups | Brant Yellow Corn Meal |
| 1/4 cups | Fresh Thyme, chopped |
| 4 tsp | Lemon, grated peel |
| 2 tsp | Windsor Salt |
| 2 tsp | Club House Ground Pepper |
| 6 tbsp | Bunge Canola Oil |
| 2 1/4 cups | Neilson 35% Whipping Cream |
| 1/3 cup | Sunpac Lemon Juice |
INSTRUCTIONS
Combine corn meal, thyme, lemon peel, 2 tsp salt and 2 tsp pepper in a bowl. Reserve 2 tbsp of seasoning mix.
Heat 3 tbsp oil in heavy, large nonstick skillet over medium-high heat. Brush 6 fillets on both sides with about 1/4 cup cream; coat on both sides with seasoning mixture in bowl.
Add to skillet and cook until crust is golden brown and fish is opaque in center, about 3 minutes per side. Remove and keep warm.
Repeat 2nd and 3rd steps, cooking remaining 6 fillets. Transfer the 14 cooked fillets to individual serving plates.
Stir lemon juice into same skillet, scraping up browned bits. Stir in reserved 2 tbsp seasoning mixture. Whisk in remaining 1/34 cups cream. Boil until slightly thickened, about 1-2 minutes. Season sauce with salt and pepper ans spoon over fish.