Corn-Crusted Cod

Cooking spray
1 cup polenta (roughly ground cornmeal)
1 teaspoon ground cumin 
2 teaspoons chopped fresh parsley, or 1 teaspoon dried 
1 teaspoon ground white pepper
½ teaspoon paprika
1 cup nonfat buttermilk (or add 1 tablespoon vinegar to 1 cup nonfat
milk to create buttermilk) 
4 4-ounce cod fillets

Preheat oven to 375°F. Generously coat a baking sheet with cooking spray. In a large bowl, combine polenta with cumin, parsley, pepper, and paprika. Pour buttermilk into another large bowl. Dip each fillet into the buttermilk, allowing excess to drain off, and then coat on all sides with polenta mixture. Arrange the fillets on the baking sheet, and bake for about 10 to 15 minutes, until outside is golden brown and firm to the touch; fish should flake apart
easily, and flesh should be white.
Makes 4 servings.