Almond Baked Cod Food

ALMOND-TOPPED FISH

Steps:

• Place butter in a 13x9-in. baking dish; heat in a 400° oven until melted. Spread butter over bottom of dish; cover with onion. , Arrange fish over onion; sprinkle with salt, dill and pepper. Combine the Parmesan cheese, mayonnaise, parsley and lemon juice; spread over fish. , Bake, uncovered, at 400° until fish flakes easily with a fork, 18-20 minutes. Sprinkle with almonds.

OVEN-BAKED ALMOND FISH STICKS

Steps:

• Preheat the oven to 425 degrees F.
• Mix the almonds, bran flakes, wheat germ, sea salt, garlic powder, cayenne pepper and oregano together in a medium bowl. Crack the eggs into a separate small bowl and beat until frothy.
• Coat a baking pan with the olive oil. Dip the fish sticks first in the egg mixture, and then into the almond mixture. Place the fish sticks on the prepared pan.
• Bake until lightly browned, 10 to 15 minutes. Serve with your favorite marinara sauce as a dip.

FISH WITH TOASTED ALMONDS

Steps:

• Place a large dry nonstick skillet over medium heat, and add almonds. Stir constantly until they are tinged with color. Take from heat, and transfer to a bowl to cool.
• Season both sides of the fish well with salt and pepper. Place the same pan over medium heat, and add butter and olive oil. When both begin to bubble, add cod fillets skin side up. Brown fish until opaque all the way through, turning once, 3 to 4 minutes a side. Transfer fish to a warm serving plate, skin side down.
• Reduce heat under pan to low, and add lemon juice. Stir to blend with butter and oil, then pour this sauce over fillets. Scatter parsley over cod, and scatter with toasted almonds. Serve immediately.

ALMOND BAKED NORWEGIAN COD

Steps:

• Cut fish into serving size pieces. Spray 12 x 8-inch ovenproof pan with non-stick spray. Coat fish with flour and salt mixture; place in single layer in pan. Pour butter, lemon juice and peel over fish; bake 20 to 25 minutes in 350℉ (180℃) oven. Sprinkle with slivered roasted almonds and chopped green onion.

ALMOND BAKED COD

Steps:

• 1. Cut fish into serving size pieces.
• 2. Spray 9"x13" ovenproof pan with non-stick spray.
• 3. Coat fish with flour and salt mixture; place in single layer in pan.
• 4. Mix butter, lemon juice and peel together and pour over fish; bake 15 minutes in 400 degree oven.
• 5. Sprinkle with slivered roasted almonds and bake another 10-15 minutes or until fish tests done. Sprinkle with diced green onions and serve. Enjoy!
• 6. I served mine with quinoa and baked Panko parmesan zucchini wedges. yummm

CRISPY ALMOND BAKED FISH

Steps:

• Preheat oven to 425°F.
• In a food processor, combine bread crumbs, almonds, garlic, herbs and zest. Pulse until almonds are finely chopped.
• Combine melted butter and olive oil in a small bowl.
• Wrap fish in paper towels to absorb excess moisture. Arrange fish fillets on a parchment-lined baking sheet. Brush tops with melted butter and olive oil mixture. Season with salt and pepper. Sprinkle crumb mixture over fish and pat lightly. Drizzle remaining butter/oil over fish fillets.
• Bake in preheated oven for 8-10 minutes until flakes flakes with a fork.
• Serve with lemon wedges if desired.

ALMOND-&-LEMON-CRUSTED FISH WITH SPINACH

Steps:

• Preheat oven to 400 degrees F. Coat a rimmed baking sheet with cooking spray.
• Combine lemon zest, almonds, dill, 1 tablespoon oil, 1/2 teaspoon salt and pepper in a small bowl. Place fish on the prepared baking sheet and spread each portion with 1 teaspoon mustard. Divide the almond mixture among the portions, pressing it onto the mustard.
• Bake the fish until opaque in the center, about 7 to 9 minutes, depending on thickness.
• Meanwhile, heat the remaining 2 teaspoons oil in a Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant but not brown, about 30 seconds. Stir in spinach, lemon juice and the remaining 1/2 teaspoon salt; season with pepper. Cook, stirring often, until the spinach is just wilted, 2 to 4 minutes. Cover to keep warm. Serve the fish with the spinach and lemon wedges, if desired.

BAKED MEDITERRANEAN COD

Steps:

• Preheat oven to 425°, then place the cod into a 9x13 baking dish. Drizzle 1 tbsp olive oil and 1 tbsp lemon juice over the cod, then sprinkle each fillet with salt and pepper.
• Next, add the tomatoes, olives, red onion, garlic, salt, oregano, thyme, and basil to a large bowl. Add 2 tbsp olive oil and 1 tbsp lemon juice to the bowl then stir to combine. Pour the mixture overtop of the cod, using a spoon to move the veggies to the edges of the casserole dish.
• Bake the cod for 18-20 minutes, or until the fish is flakey and the veggies are soft. Enjoy!

COD WITH ALMOND-SESAME SAUCE

Steps:

• Preheat the broiler. Season the cod with salt and pepper. Heat a large skillet over medium-high heat. Add the almonds and sesame seeds and cook, tossing, until toasted, 3 to 4 minutes. Transfer to a blender and puree until finely ground; set the blender aside.
• Heat 1 tablespoon olive oil in the same skillet over medium-high heat. Add the leek and cook, stirring, until just beginning to brown, 3 to 4 minutes. Add the wine and cook until slightly reduced, about 3 minutes. Add 2 cups water and bring to a simmer. Add the cod, reduce the heat to low, cover and cook until just cooked through, 7 to 9 minutes. Remove the cod to a plate.
• Transfer the leek and 3/4 cup of the cooking liquid to the almond mixture in the blender and blend on high speed until smooth and thick. Add more cooking liquid as needed to loosen.
• Meanwhile, arrange the cabbage on a baking sheet and broil, tossing occasionally, until tender and browned in spots, about 8 minutes. Transfer to a bowl and toss with 2 tablespoons olive oil and the pepperoncini brine. Season with salt and pepper.
• Toss the cilantro, olives, pepperoncini and remaining 1 tablespoon olive oil in a small bowl. Divide the cod among plates. Top with the almond sauce and olive mixture. Serve with the cabbage.