Recipe: Honey Sunny-Crusted Cod (using sunflower seeds, broiled, serves 2)

HONEY SUNNY-CRUSTED COD

FOR THE CRUST:
1/2 cup sunflower seeds
1 tablespoon fresh sage, about 10 leaves
1 tablespoon coconut oil, room temperature (melted)
FOR THE FISH:
8 to 10 ounces fresh or defrosted cod fillets
Dash of salt and pepper
1 tablespoon cornstarch
1 tablespoon honey

In a blender or food processor, combine the sunflower seeds and sage and chop until finely ground.

Pat the cod dry with a paper towel. Place on a baking sheet (use a silicone liner); sprinkle with salt and pepper sparingly. Sprinkle on cornstarch and gently pat to distribute evenly. Drizzle on honey, gently use the back of a spoon to spread evenly.

Pour the seed and sage mixture on top, ensure that they evenly cover the fish. Drizzle coconut oil on top;

Broil on each side for 3 to 4 minutes.

When serving flip it over so the crust side is up.

Makes 2 servings
Source: the National Honey Board