Creole Fish [0000692]

Ingredients:

4 fish fillets (such as tilapia or cod)
1 cup gluten-free cornmeal
1 teaspoon paprika
1 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons olive oil
1 cup diced tomatoes
1/2 cup diced bell pepper
1/4 cup chopped green onions

Steps:

In a bowl, combine gluten-free cornmeal, paprika, dried thyme, salt, and pepper.
Dredge each fish fillet in the cornmeal mixture, ensuring an even coating.
Heat olive oil in a skillet over medium heat.
Cook the fish fillets for about 3-4 minutes per side or until golden and cooked through.
Remove the fish from the skillet and set aside.
In the same skillet, add diced tomatoes, bell pepper, and green onions. Cook until the vegetables are softened.
Return the cooked fish to the skillet, allowing it to heat through with the vegetables.
Adjust seasoning if needed and ensure the fish is coated with the creole mixture.