It was easy! Several steps, but easy.
3/4's of a lb of "fresh" Atlantic Cod from your local fish stand or monger
Dixie brand instant grits
1 small wheel of smoked Gouda cheese
1 package of Brussels's Sprouts
1 small Vidalia onion
1/2 cup flavoured Japanese salad vinegar
salt & pepper
2 small shallow baking ramekins
O.K. 1st you need to prep all of your vegetables. Peel & seed your cucumbers then cut them into thin strips. Peel and grate your carrots. Peel and cut your onion into thin julienne pieces. Next half your Brussels's Sprouts and put them aside for later. Time to prepare your simple slaw dressing. In a coffee mug measure in a 1/3 cup of the vinegar and a table spoon of sugar. Mix until the sugar dissolves. Put your cukes, onion & carrot in a bowl and drizzle your dressing over them. Toss and put it in the fridge till service.
Now it's time for the grits. I use Dixie brand instant. They're quick and get the job done so you can move on to the fish & sprouts. Follow the box directions for the serving quantity you need and grate and whisk some of the Gouda in till completely blended to taste. Set them aside until it's time to bake the fish.
Now the fish. I got really nice 3/4 pound cod fillet at Publix and cut it into 4 small steaks. I like to 1st dredge them in a little flour salt & pepper mixture and quickly pan sear them in a little olive oil before the bake. About a minute and 1/2 each side. Next you want put a nice helping of the grits in the bottom of each of your baking ramekins. Place the seared fillets on top of the grits and put a small dollop of butter on each of the fillets. Salt and pepper and put in a 350 oven for about 15 mins. The last 4 you want to switch the oven to broil. To get the edges of the fish & grits nice & caramelized.
While you're fish is in the oven. Do your sprouts. Little glug of olive oil in a small saute' pan and bring the oil to heat. About 6 & 1/2 on the dial. Throw in your sprouts, a dollop of butter, salt and pepper and toss them periodically until they begin to caramelize. Time to serve.
Top your fish with the Cucumber slaw you made earlier and some lemon zest. Plate everything and eat up!