Tuesday, June 28, 2011

Almond-Crusted Cod

This is one of those uber-easy, yet impressive-looking dishes!  I've been disappointed by the lack of wild salmon at my local BJs, but they do have wild haddock and cod; either is great in this recipe. 

Almond meal is something I like to just use in moderation; when I first went grain-free, I was going pretty buckwild with almond flour-based baked goods, but I've cut way back since learning about that pesky oxidized omega-6 :(  Yes, some things are too good to be true...  This makes 3 servings (I like to have leftovers to microwave at work the next day and stink up the office).

1 lb cod filet
3/4 cup almond meal *UPDATE* I have also done this with chopped, slivered almonds and liked it even better!
3 TBS melted clarified butter
1 lemon
1 tsp salt
2 tsp Italian seasoning, herbes de Provence or whatever herbs you like

- Preheat oven to 500
- Lay fish out on a cookie sheet lined with foil
- Combine other ingredients and spread evenly in a thin layer over the fish (if using almond meal, it should be a wet-doughy consistency)
- Bake for about ten minutes until fish is flaky and topping starts to darken; serve with lemon wedges

For sides, I just sauteed some quartered baby bella mushrooms and green beans with garlic.


  1. Nice picture! Looks delish! How is the whole 30 doing? I keep threatening to do it too but can't seem to leave dairy alone. *sigh* Hope you are kicking butt!

  2. Well today's my first day and I just woke up, so it's going great so far! ;) I had gotten a pint of grassfed heavy cream last week and didn't quite finish it; sad to have to pitch it :(. Gotta start off right though! Thanks for stopping by!

  3. YUM! Just made this for the fam, and even my pickiest eater ate it and wanted more! Used almonds that I pulsed in my food processor and used Italian Seasoning and clarified butter. Thanks for the great recipe!!

  4. This was delicious! ! I used basil, oregano and garlic powder. I left the almonds crunchy and they were perfect. Definitely make this again.
    Thanks for sharing the recipe. !