Almond Crusted Cod with Chili Lime Mayo

Serves 4

Ingredients:
2.5 lbs Raw Cod or other mild, white fish (to make 7 oz cooked per serving) 
Silicone-Free, Soy-Free Cooking Spray
6 TB Almond Flour
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Chili Powder
Dash of Salt
6 TB Light Mayo
4 tsp Fresh Squeezed Lime Juice
Water to thin, as needed
2 C (10.52oz) Cherry Tomatoes, halved
8 C (8.48 oz) Baby Spinach

Instructions:

Heat a large pan over medium heat for 3-5 minutes.
Meanwhile, combine garlic powder, onion powder, chili powder and dash of salt in a small bowl. Divide spice mixture in 1/2.
Mix ½ of spice mixture into almond flour, and pat almond flour mixture onto ONE SIDE of each fish filet. Set aside.
Spray heated pan with 4 quick spritzes of silicone free cooking spray.
Place fish, almond flour side UP onto heated pan. Cook about 5 minutes on one side.
While the fish is cooking, combine mayo, other ½ of spice mixture, and lime juice and stir well. Set aside.
Spritz tops of fish with a quick spritz of silicone-free cooking spray and very carefully flip. Cook an additional 3-5 minutes or until fish is flaky and cooked through.
Divide baby spinach and tomatoes evenly between 4 plates. 
Drizzle the the chili lime mayo over the fish and salad, or use as a dip.