Bacalao con costra de salsa de hierba limón

Ingredientes

• 1 (7 oz.) package Kevin’s Lemongrass Basil Sauce
• 4 (4-6 oz. each) Atlantic cod fillets or other fresh, firm white fish
• 2 cups fresh French green beans
• 1/2 teaspoon kosher salt
• 1/2 teaspoon white pepper
• 1 cup sesame seeds
• 1/2 cup cornstarch
• 1/4 cup cold water
• Grapeseed or avocado oil for shallow frying
• 1 cup fresh grape tomatoes

Preparación

1. 1

   Heat oven 400F.

2. 2

   Spoon 2 tablespoons of lemongrass basil sauce over fish fillets spreading over all sides; let marinate for 15 minutes.

3. 3

   Meanwhile, blanch green beans in boiling water until crisp tender and then drain and shock in ice cold water to retain green color; set aside.

4. 4

   Mix salt and white pepper together; sprinkle evenly over fish fillets.

5. 5

   Spread sesame seeds over a flat plate. Whisk cornstarch and water together in a bowl until incorporated. Spoon the cornstarch mixture over the fish, turning, to thinly coat both sides. Press fish fillets, 1 at a time, into the sesame seeds coating both sides.

6. 6

   Heat oil for shallow frying in an oven-safe skillet over medium-high heat. Cook fish, turning once, for 2 to 3 minutes per side or until sesame seeds are lightly brown. Transfer skillet to oven and roast for 5 to 8 minutes or until fish is cooked through.

7. 7

   Meanwhile, heat 1 tablespoon of oil in another skillet over medium heat. Add the beans and tomatoes; cook 2 minutes. Add remaining sauce and cook until heated through.

8. 8

   To serve: arrange beans and tomatoes in center of each of 4 plates. Top each with a fish fillet. Spoon some sauce over fish and garnish with fresh basil.