Baked Cod with a Parsley and Almond Crust
This Baked Cod with a Parsley and Almond Crust recipe is a delightful twist on a classic Mediterranean dish. The flaky cod is enveloped in a crunchy, nutty crust, offering a perfect balance of textures and flavors. Ideal for a nutritious and satisfying dinner.
Equipment
- Mixing bowl
- Baking sheet
- Parchment paper
- Measuring cups and spoons
- Zester
- Knife
- Cutting board
Ingredients
- 4 fillets cod 6 ounces each | 170 grams each
- 1 cup flat-leaf parsley leaves finely chopped
- 3/4 cup almonds finely chopped
- 2 cloves garlic minced
- 1 lemon zest of
- 2 tbsp extra-virgin olive oil
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes optional
- 2 tbsp lemon juice
- Lemon wedges for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine the finely chopped parsley, almonds, minced garlic, and lemon zest.
- Drizzle in the olive oil, and add the salt, black pepper, and red pepper flakes (if using). Mix until the ingredients are well incorporated.
- Pat the cod fillets dry with paper towels. Place them on the prepared baking sheet.
- Spoon the parsley and almond mixture evenly over the top of each cod fillet, pressing gently to adhere.
- Drizzle the lemon juice over the crusted cod fillets.
- Bake in the preheated oven for about 20 minutes or until the fish flakes easily with a fork and the crust is golden brown.
- Remove from the oven and let rest for a couple of minutes.
- Serve immediately with lemon wedges on the side.
Notes
For the best results, use fresh, high-quality cod fillets. The almonds can be substituted with other nuts like walnuts or pecans for a different twist. Adjust the level of red pepper flakes to suit your preferred level of spiciness.