New England Roasted Cod with Tomato Relish

Balsamic vinegar is what makes this dish special.
If you don't use it the fish won't be the same.

Ingredients:
6 cod or scrod fillets, 6 to 7 ounces each, about 1-inch thick
1/2 cup yellow cornmeal
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
3 tablespoons minced chives
2 egg whites
1/4 cup milk
2 tablespoons vegetable oil

Directions:
Preheat the oven to 350 degrees F.
Combine the cornmeal, flour, salt, pepper,
paprika, and chives in a shallow bowl.
In another bowl, beat the egg whites and milk.
Dip one cod fillet in the egg white-milk mixture,
then in the cornmeal mixture.
Set aside and repeat with other fillets.
Heat 1 tablespoon of oil in a
non-stick skillet over medium heat.
Brown 2 or 3 fillets for a minute.
Turn and cook until golden brown.
Place them on a baking tray.
Saute the remaining fillets,
adding more oil to the pan
if necessary, and place on the tray.
Bake the fillets for 6 to 8 minutes,
or just until the fish becomes firm to the touch.
Fillets 1-inch thick should be done in about 8 to 10 minutes.
Serve with Fresh Tomato/Balsamic Vinegar Relish.