Rachael Ray's Italian Fish and Chips with Organic Tomatoe Salad

I guess we're still on a fried fish kick here because we just made some for dinner. We used a recipe from one of Rachael Ray's newest cookbooks: Just in Time (more 15, 30, and 60-minute meals). Now, this isn't my mom's recipe for fish and chips (she just uses eggs and Italian breadcrumbs), but it came out really well. I changed the recipe just a little, and substituted cod for red snapper. Cod is the amazing fish which I think is best for "fish and chips" because it just has those huge flakes. I also cut the recipe almost in half and turned the topping she made into a salad. I hope you like it, we did : )

(At the bottom of the post is a picture I took today of one of the flowers in our courtyard. I don't know what the plant is, but it has red leaves almost year-round and in early Spring these amazing light pink flowers just pop out and their petals start falling from the tree like snow. Today the clock "sprang forward" and it seems all the plants knew. At the beach, there were amazing bright yellow flowers and lots of other kinds.)

Italian Fish and Chips with Tomatoe Salad
Serves 2-3

• 3 medium, red potatoes
• 2-3 garlic cloves, crushed
• 1/4 cup, plus 3 Tablespoons Extra Virgin Olive Oil (EVOO)
• 1 Tablespoon fresh, chopped rosemary
• 1 lb cod
• 1/4 cup corn meal
• 1 Tablespoon all-purpose flour
• 1/4 cup grated Parmigiano-Reggiano cheese
• Zest and juice of 1/2 lemon
• 2 garden or organic tomatoes
• Handful of fresh, flat-leaf parsley
• 1 Tablespoon finely diced onion
• 1/2 cup croutons (preferably homemade and not made with much fat or seasoning)

1. Preheat the oven to 450 F. Cut up your potatoes into wedges and place on a cookie sheet. Drizzle 1.5 T EVOO on the potatoes. Sprinkle the chopped rosemary, crushed garlic, and salt and pepper over the potatoes and toss. While you're waiting for the oven to heat up, you can make the salad:
2. Wash and dry the parsley, then chop. Chop the tomatoes, place in a bowl with the parsley. Squeeze in the lemon juice, 1.5 T EVOO, salt and pepper. Add the croutons now if you like hem soft, like a bread salad (I do.)
3. Put the potatoes in the oven and cook for 14 minutes. During the first 12 minutes, get the coating and fish ready:
4. On a plate, mix together the cornmeal, flour, cheese, and lemon zest.
5. Cut the fish into 3 pieces. Sprinkle a little bit of salt and a lot of pepper onto each side of the fish. Coat the fish evenly with the cornmeal mixture.
6. Once the potatoes have cooked for about 12 minutes, heat up the remaining 1/4 cup of oil in a skillet over medium-high heat. When it's hot, add the fish.
7. Cook the fish about 4 minutes on each side until deep golden brown.
8. When the fish and potatoes are done, you can place them on a brown bag to soak up the excess oil.
9. Serve with homemade tartar sauce (mayo mixed with relish) and lemon wedges.