Cod with almonds

 

           What could be easier then this flash-in-the-pan fish preparation, extra tasty when made in an iron skillet over a campfire.

Makes 4 servings

• 2 tablespoons cornstarch
• 1 teaspoon salt
• 4 cod fillets (5 to 6 ounces each)
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• ½ cup slivered almonds
• 1 tablespoon chopped parsley
• 1 tablespoon lemon juice
• Lemon wedges, for garnish

1. Combine cornstarch and salt on waxed paper ; dip each cod fillet in cornstarch mixture to coat, set aside.
2. Heat oil and 1 tablespoon butter in large skillet over medium-high heat ; add fillets, half at a time, cook 5 to 6 minutes, turning once.
3. With slotted spatula, remove cod fillets to platter ; keep warm.
4. Heat remaining 1 tablespoon butter in skillet ; add almonds and cook 3 minutes until almonds are lightly browned.
5. Stir in parsley and lemon juice ; spoon sauce over cod fillets.
6. Garnish platter with lemon wedges.

BON APPÉTIT