For being such an easy and simple recipe to prepare, this dish certainly boasts of flavor!
Fresh cod generously coated with sweet, crunchy almonds and an aromatic blend of dried herbs is just one reason this has become one of my new favorite ways to enjoy fish. Roasted baby red potatoes, fused with lemon zest, cracked black pepper, garlic and olive oil make a perfect accompaniment to this balanced (and surprisingly flavorful!) meal.
Serve with fresh greens.
Prep time: 20-30 mins.
Cook time: 30 mins.
2C Almonds, medium ground
*5 tsp. Bragg Organic Sprinkle Spice Blend
¾ tsp. Garlic Powder
¾ tsp. Onion Powder
1 ¾ tsp. Sea Salt
2 Eggs, organic + free range, beaten
¾-1 lb. Fresh Wild Caught Cod Fillet, cut into 4-6 portions
1 lb. Baby Red Potatoes, ¾ inch dice
4+ tbls. Olive Oil
1 ½ Garlic Cloves, minced
1 ¼ tsp. Black Pepper, freshly ground
2 Lemons (one juiced and zested, and one cut into wedges)
1 tbls. Parsley, finely chopped
*This is one of the only premixed spice blends in my kitchen. I generally like to make my own, but, in this case, the store bought version has me hooked; probably due it’s extensive list of herbs and spices, which make it a tough one to match!
- Preheat oven to 375°
- In shallow bowl mix: almonds through onion powder + ¾ tsp. salt. Set Aside.
- In medium bowl mix: potatoes through pepper + 1 tsp. lemon zest+2 tsp. lemon juice+remaining 1 tsp. salt. Bake in oven for 25 mins. stirring occasionally.
- While potatoes are baking, pat cod fillets dry with paper towels, drench in egg, then coat generously with almond mixture. Place on cookie sheet, lightly drizzle evenly with olive oil and set aside.
- When potatoes have baked for 25 mins. turn oven up to broil. Place fish in oven (with potatoes still in) and bake for approx. 6-10 mins., or until crust turns golden and fish is cooked through.
- Garnish with parsley and a lemon wedge.
“For most American’s, fish is a restaurant food; few know how to prepare it at home, and the average American child doesn’t like it. This is a lamentable state of affairs, especially as nowadays fish is so readily available in our markets.
Fish is the health food, par excellence. When Dr. Weston Price traveled throughout the world, studying traditional peoples on native diets, he discovered that those who ate seafoods had the best health, as revealed by their freedom from carries (cavities), width of palette, and general state of well-being. Fish eaters had thicker bones and better skeletal structure than groups who ate red meat.
Consumption of fish promotes excellent growth and bone structure; it also protects from the degenerative diseases so prevalent in this modern age. In a study conducted in the Netherlands, researchers found that just one serving of fish per week substantially reduced the incidence of coronary heart disease. All ocean fish are excellent sources of macro and trace minerals, particularly iodine and zinc. Our soils may be depleted of certain trace minerals, but every one we need exists in the boundless oceans; seafood is our only source for obtaining them all.”- Nourishing Traditions, Sally Fallon