Baked Cod with Tomatoes
4 Tablespoons Seafood Seasoning, divided
1.5 lbs fresh cod, cut into 2 inch pieces (hake or tilapia can be substituted)
4 Tablespoons flour
2 Tablespoons olive oil
2 Tablespoons unsalted butter
1 can (28 ounces) diced tomatoes
2 Tablespoons lemon juice
Salt to taste
In a shallow bowl (I prefer pie plate) mix the flour with 2 tablespoons of the Seafood Seasoning. Dredge the cod into the flour mixture.
In a large skillet over medium high heat, cook the oil and butter to hot but not smoking
Gently add the cod into the hot skillet. Cook for 4 minutes or until golden brown. Flip for another 4 minutes.
In a bowl combine the tomatoes, lemon juice, and remaining 2 tablespoons Seafood Seasoning. Pour over the fish. Cook for 5-7 minutes or until fish flakes. Salt and pepper to taste. Serve immediately.
To use ripe summer tomatoes, substitute the canned for 2 pounds chopped tomatoes.