Cornmeal Crusted Cod with Curried Lentils

COD
2# Cod or any firm white fish
1/4C. Flour
1/4C. Corn Meal
1 egg, cracked in bowl and whisked well
4 Tbsp. Olive Oil
1 Tbsp. Onion Powder
1 Tsp. Garlic Powder
1 Tsp. Ginger powder
1/4 Tsp. Cayenne pepper
Salt and Pepper, to taste

LENTILS
2 Tbsp. Olive Oil
1 med. Onion, diced fine
3 cloves Garlic, minced
1/2" piece of fresh Ginger, minced
1 med. Carrot, peeled and diced small
1 C. French Green Lentils
2 C. Chicken Stock, hot (can substitute water)
1 Bay Leaf
1 Tbsp. Curry powder
1 Tsp. Tumeric
Salt and Pepper, to taste

Preheat oven to 400°F.

Lentils-
Heat heavy bottomed pot over medium high heat.  Add the 2 Tbsp. olive oil and heat until shimmering.  Add onions and cook until translucent.  Add carrots and ginger, cook for 2 minutes.  Add garlic and cook another minute.  Add curry and tumeric stir and cook for a minute.  Add bay leaf and lentils, stir well, heat lentils for 2 minutes.  Add stock, season with salt and pepper to taste.  Bring to a boil and reduce heat and cover.  Cook until liquid is fully absorbed and lentils are tender, about 20-25 minutes.

While lentils are cooking prepare fish.  In separate bowls put corn meal, flour, and beaten egg.  Season fish fillets well with seasonings, salt and pepper.  First dust in flour (shake excess off), then coat well with the egg, and lastly coat with corn meal.  In a saute pan heat oil over medium high heat, once shimmering carefully place fish in pan, do this in batches so oil remains hot.  Cook until each side is golden brown.  Place browned fish on cooking tray, once all the fish is browned, place in oven to finish, about 6 minutes.

Once lentils are done, place a spoon of lentils on a warm plate and top with fish, serve and enjoy!