Take Back the Kitchen with Alma Schneider

Fish is brain food! We have instituted “Wednesday is Fish night” and my kids are thrilled now that we have some tasty fish recipes. I experimented with coconut oil and it gave this breaded cod a lovely flavor. Enjoy!
Breaded Coconut Cod with Mustard Orange Sauce
1 lb wild cod fish cut into 4 fillets
3/4 cup Italian seasoned bread crumbs
one TBS coconut oil
1) Wash and dry the cod pieces with paper towel. Bread with crumbs and set aside on a plate.
Heat up the coconut oil in a medium sized frying pan. When oil is melted and starting to smoke a bit, place the cod filets in the pan and cook for 4-6 minutes or until golden brown and almost cooked through (fish will be opaque). Flip and fry on the other side for a few minutes until golden. Remove from heat.
3) Serve fish with mustard orange sauce drizzled on top.
Mustard Orange Sauce:
One TBS orange marmalade
One TBS Dijon mustard
Stir with a fork to combine and set aside in small bowl
For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.