These cod fillets are crusted with crispy slivered almonds and panko breadcrumbs. With the simple addition of fresh lemon zest and lemon juice, the cod becomes seriously flavorful after a quick roast in the oven. Kick your ordinary fish dish up a notch with the addition of simple, flavorful, and clean pantry items with this Almond Crusted Cod recipe.
What you’ll need to make this recipe
- cod fillets
- slivered almonds
- panko breadcrumbs
- one lemon
- kosher salt
- fresh cracked pepper
- Dijon mustard
- fresh parsley
How to make almond crusted cod
First, preheat the oven to 400F and grab a small food processor. This is the one I use, it’s an immersion blender that comes with multiple attachment, including a mini food processor function.
This will be used to get the almonds ground up smaller; if you don’t have a food processor, you can definitely leave the almonds as-is, they just won’t be as well mixed with the panko.
Add the almonds to the food processor and pulse until they become fine like breadcrumbs. Add the breadcrumbs in with the kosher salt and fresh cracked pepper, and then add the zest of the lemon in. If you don’t have a lemon zester, you can use a small cheese grater for this.
Take a sheet pan and spray it with olive oil spray. Pat the fillets dry. Place the fillets on the sheet pan, and then top each fillet with a teaspoon of the Dijon mustard. Then, top each fillet with an even amount of the breadcrumb and almond mixture.
Next, squeeze the juice of one lemon on top of the fillets, spray with some olive oil spray, and then place them in the oven.
Roast for about 15 minutes or until the cod is cooked through. It should be firm and opaque when its done.
Almond Crusted Cod
Equipment
- sheet pan
- food processor
Ingredients
- 1 lb cod, 4 fillets
- 1/4 cup slivered almonds
- 1/2 cup panko breadcrumbs, unseasoned, plain
- 1/2 tsp kosher salt
- fresh cracked pepper
- zest of one lemon
- 4 tsp Dijon mustard
- juice of one lemon
- fresh parsley for garnish
Instructions
- Preheat oven to 400F.
- Spray a baking sheet with olive oil spray.
- In a small food processor, pulse the almonds and the panko together.
- Add the kosher salt and pepper, and the zest of the lemon and combine.
- Pat the fillets dry and place them in the baking dish.
- Spread 1 tsp of Dijon on each fillet.
- Top with the breadcrumb mixture and squeeze the juice of the lemon on top.
- Spray with olive oil spray and roast for 15 minutes.
- Garnish with parsley (optional).
Notes
- 3 WW points per piece (green plan)
- 2 WW points per piece (blue and purple plans)
Nutrition
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Made this tonight because we are trying to eat more fish. It was super easy and really good. I used extra lemon juice as I was nervous cod would taste fishy. I served it with rice and a mango salad. I would definitely make it again!
I’ve made this three times now. This is one of mine and my husband’s favorite fish recipes. So quick to throw together. Love it!
Easy fish meal if you are new to cooking fish. Full of flavor and can be paired with many side dishes
We loved it!
Absolutely delicious!!!! Quick and super easy. We had never used almond flour before.
Delicious!!! Was a huge hit.
I made this last week and making it again tonight! Delicious! The crunch of the almond is so good!
😋
Our family was in a salmon rut and I came across this cod recipe and it’s incredible. The mustard flavor is perfect. 10/10
Easy, simple and flavorful!!!
Absolutely delicious!!! One of our family favorites. I’ve also used this same preparation changing out the fish with Chilean seabass and mahi mahi. Last time used macadamia nuts since I was out of almonds.
No one ever guesses how simple this is to make! Turns out perfect every time.
This is a favorite of mine during the week because it takes so little time to prepare. I don’t have a food processor so I just chop the slivered almonds. I think the lemon zest is so important because it adds a lot of flavor – much more than squeezing lemon juice. I also do a quick spray of olive oil on top so there is some browning.
So delish!! This reminds me of something I’d eat at a fancy seafood restaurant!
I made this tonight for dinner and it is delicious.
Don’t overdo the lemon juice. lemon zest. or mustard. Lotsa strong flavors going on! I cut the mustard with olive oil to make moist. The recipe states zest and juice of one whole lemon…1/2 lemon was fine. I added parmesan cheese and paprika on top. Drizzled with olive oil not spray
Oh my – this was SO GOOD! Cooked to perfection. My husband actually said I need to make more of it because he couldn’t get enough. Delicious!
This recipe is super yummy! Made it last week and my boyfriend was skeptical but we kept talking about it after we finished it. Cleaned our plates. I will definitely be making again.