Saturday, November 1, 2014

Almond Crusted Cod

Farro is the new Quinoa.

Mark my words on that.

But this post is about FISH!  I love finding new ways to cook fish (I'm getting pretty good at it, if I say so myself) and tonight was the first time I made this particular recipe.  I can tell I'll be making it pretty frequently though, it was amazingly delicious and easy.

Truthfully, I had a hangover today.  I just wasn't in the mood for heavy duty dinner but I wanted something yummy and fried and greeeeeezy.  I served this Almond Crusted deliciousness with this Lemony Farro. (I used less olive oil and didn't use the arugula). But you could easily serve this with plain quinoa, brown rice, whatever tickles your pickle.

 I discussed farro in my Stuffed Acorn Squash recipe.  You need to get yourself familiar with this grain.  It's so yummy, and every single person I've prepared it for became addicted immediately and always called me for the recipe so they could make it at home!

I hope you enjoy this recipe as much as I did!

Almond Crusted Cod
serves 2

1/2 cup unsalted raw almonds
1/8 cup whole wheat bread crumbs
Two 6 oz pieces of cod
2 tablespoons Dijon mustard
Coconut oil cooking spray (or whatever you have)

Preheat your oven to 400.  Pour almonds into a food processor and pulse until they resemble bread crumbs.  Pour onto a plate and mix with actual bread crumbs.

 Line a cookie sheet with parchment paper or tin foil.  Spray with coconut oil.  Brush fish with Dijon (or use your hands and get dirty) then coat with almond/bread crumb mixture. Place on cookie sheet, sprinkle some of the remaining almond mixture over the top.

Spray lightly with coconut spray and bake for 20-25 minutes.


Tip- This trick would work with chicken, and would also work with any other kind of nut.  Pecans would be delicious.

(21 Day Fixers- For one piece of fish I counted 1 red, 1 blue)

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