Almond-Crusted Baked Cod


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Here’s another healthy recipe inspired by Zuzana Light. Instead of coating your fish (or eggplant, or chicken) in bread crumbs, try almond flour/meal instead. I mean, how cool is that? It was definitely a slap-your-forehead-in-grand-surprise kind of revelation to me. So easy and so brilliant, why didn’t I think of that myself?

Keep in mind that the amounts and times in the following recipe are approximate. Depending on your oven and the thickness of the cut of your fish, you may find your time to be a bit different. I used coconut oil for cooking because it has this wonderful nutty quality to it (well, duh!..) which lends well to the flavor of the fish in this recipe. However, you can always use olive oil or butter instead.

Ingredients:

  • 1.5 lb cod fillet (or any other white fish like haddock)
  • juice of one lemon
  • salt, freshly ground black pepper
  • about 3/4 cup almond meal/flour
  • organic coconut oil
  • lemon wedges and fresh herbs for serving

Directions:

Preheat oven to 375 degrees.

Heat some coconut oil in a large cast iron skillet.

Wash and pat dry fish fillet. Drizzle with lemon juice, sprinkle with salt and black pepper.

Spread almond flour in a large shallow dish. Coat fish fillet in almond flour, shake off any excess, and place in hot oil in the skillet. Cook for 5 minutes on medium heat. Do not flip over.

Remove the skillet from the stove top and place in the preheated oven; bake for 8 minutes. Broil the fish for 2 or 3 more minutes, take out of the oven and let rest for a few minutes. Drizzle with more lemon juice and serve with your choice of vegetables.

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