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Ingredients for the Summer Cherry Tomato Sauce:

• 1 pint of cherry tomatoes cut in halves
• 1/2 cup Abby J’s Roasted Garlic Salsa
• 1/4 white wine
• 1 tsp. lemon juice or juice of half of lemon
• 1/4 cup smoky blue cheese crumbles
• Bake in oven for 25 minutes and turn off heat and let simmer while you prepare fish.

For the Cod Loins:

• 2 – 6 oz. Cod Loins
• 1 tsp. salt
• 1 tsp. pepper
• 1 lemon to squeeze over fish
• 1/2 cup all-purpose flour
• 2 Tbl. butter
• 1/2 cup canola oil

Instructions

• Salt the cod loins 3 hours before you cook to remove moisture and pat dry.
• Heat pan with canola oil until the oil is shimmering.
• Place each loin into flour mixture with salt and pepper and then shake off excess flour.
• Emerge each loin into egg wash and then put into hot pan and allow to cook 3 to minutes on each side.
• Remove from pan and put on greens and top with Summer Cherry Tomato
  Sauce.

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