Almond and Dill Crusted Cod Fillets
It's the most wonderful time of the year! The Newfoundland recreational cod fishery is open and thriving, so I am here to share my favorite baked cod recipe with you!
|all images 🅒 DMG Photo|
salads right here by Grace & Jack! And soon enough they will have those new potatoes we all look forward to each year, you could boil some up and serve hot with melted butter and local sea salt. The possibilities are endless here.
A little tip for baking cod; be very careful not to overcook it. We definitely don't want to dry out that scrumptious fish, so be sure to keep an eye to it as it cooks, I have a recommended cook time here, but as we know, each fillet and oven are different so it's best to use your own judgement. Let's keep that moist, saltwater freshness in there for maximum flavor to tickle your taste-buds.
Okay, let's get this codfish all dressed up and into the oven!
- fillets from two codfish
- 1/2 cup almonds, finely chopped
- juice and zest of one lemon
- 1/2 cup chopped fresh dill
- 1/3 cup real mayonnaise, or vegan if preferred
- 1 tbsp olive oil
- 1 tsp sea salt
- 1 tsp cracked black pepper
- Preheat oven to 400F
- In a small bowl, combine all ingredients accept cod fillets then set aside. If you are planning to eat later in the day you can make this topping ahead of time and store in the fridge.
- Place fillets on a rack over a baking sheet leaving space between the fish. Spread and even amount of topping over each fillet and place in the oven.
- Bake for 15-20 minutes, or just long enough to make the topping golden brown. Serve hot and enjoy!
Happy Fishing Friends!
For more inspiration be sure to check out my Instagram page @grace.and.jack !
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