Wednesday, February 24, 2016

Flaxseed Crusted Baked Cod with Cherry and Peach Salsa

1- cup diced pitted cherries
1- cup diced peaches
2 tblsp. Canola oil
1 lemon and lime zested and juiced
1/4 cup pomegranate juice
1Tblsp. fresh chopped mint

16 ounces cod cut into 4 pieces or 4 pieces 4-6 oz. From market
1/ cup flaxseed meal
1 Tblsp. Canola oil

Directions: in a mixing bowl add first 6 ingredients and toss to coat, place in fridge for use later.

Preheat oven to 375 degrees. Lightly roll fish into flaxseed meal coating fish entirely. Sear fish in sautte pan in canola oil on both sides evenly getting nice golden brown color. Remove from stove and finish in oven 8-10 minutes. Place fish on plates, and top with reserved peach/ cherry mixture from fridge. - enjoy!

Chef's note: Flaxseed is high in omega 3 as is cod, both help with symptoms of rosacea.

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