Baked Cod with Feta Basil Crusting

Sometimes you try look for a recipe to get the ideas flowing and run into something that requires a tweak here and there but turns out SOOO amazing you know your tastebuds have died and gone to heaven!  That's where the Grain-free Baked Cod with Feta Basil Crusting came from.  Originally from this recipe, I needed to make it grain-free.  And I didn't have any fennel... or white wine.  In fact, to be honest, I just bought my first ever small cube of wine for cooking just last week.  I'm hooked!  I love the flavor it imparts with sautéing!

Ingredients
(Serves 4)

• 4 Tbsp. Ghee or Butter, divided
• 1-2 Stalks Celery, chopped
• 2 Cloves Garlic, minced
• 3 Roma Tomatoes, diced
• Splash of Cabernet Sauvignon (maybe 2 Tbsp.)
• Salt
• Pepper
• 3/4 c. Almond Flour
• 1/4 tsp. Dry Basil
• 2-3 oz Feta Crumbles
• 1 lb. Cod Fish Fillets (about 3/4" thickness at most.  I sliced part of one piece in half thickness-wise and it was perfect!)

Preheat oven to 425F with rack the oven rack in center. In 12" oven-proof skillet, sauté celery in 2 tbsp ghee over medium heat until about translucent. Meanwhile combine almond flour, basil, and feta.  Melt remaining ghee/butter and stir in with feta mixture. Set aside.  

When celery is ready, add garlic, tomatoes, salt, pepper, and wine to pan.  Continue over medium to low heat until bubbly, about 3-5 minutes.  

Move tomato mixture evenly around pan or transfer to baking dish.  Lay fish fillets on top of tomatoes and cover evenly with feta mixture.

Bake about 15 minutes or until feta topping is lightly golden.