Kat Can Cook

Summer Corn Salad
0 To make the salad, combine corn kernels, tomatoes, basil, olive oil, juice from ½ of a lemon, a big pinch of salt, and paprika (if using) in a medium bowl.  Toss gently to combine.  
1 Add the goat cheese and toss once more. 
2 Set aside at room temperature to serve with the cod, or refrigerate if you’re a few hours away from serving.
The Cod
3 To make the cod, place ½ cup of flour in a large shallow bowl. 
4 Pat the fish dry and sprinkle with ½ teaspoon of salt and a few cracks of pepper.
5 Heat a large nonstick skillet over medium high heat and add a large swirl of oil.
6 Dredge the fish on both sides in the flour, shaking off excess, and add it to the pan.
7 Cook the cod for 5 minutes until a golden crust forms and the fish releases easily. 
8 Flip over and continue to cook for another 2-5 minutes until cooked through.  Remove from pan and let rest for a few minutes.
9 Serve one filet on top of a mound of corn salad, finished with a squeeze of fresh lemon.