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Almond-Crusted Cod

with Roasted Red Potatoes and Asparagus

  • 25 min
600 calories and less
Fish
Gluten
Nut
Customer Favourite
High in fiber
High Protein
Low Sodium
Spring Fit
An impressive meal that's super simple to make! Treat yourself to this delicate almond-crusted cod served on roasted potatoes and asparagus.
Almond Crusted Cod

Ingredients

1/4 cup(s)
Almonds
200 g
Asparagus
2
Cod Fillet(s)
4 g
Curly Parsley
1
Egg(s)
1
Lemon(s)
2 tbsp
Olive Oil (not included)
1/2 cup(s)
Panko
2
Red Potatoes
1/2 cup(s)
Unbleached Flour
Nutritional facts
Serving per portion
Amount / Serving
Calories
624 kcal
Total fat
19 g
Saturated Fat
3 g
Sodium
496 mg
Total Carbohydrate
78 g
Fiber
10 g
Sugar
7 g
Proteins
41 g

Instructions

Prepare the ingredients
1

Prepare the ingredients

Preheat oven to 400 F

Wash and thinly slice potatoes. Remove ends of asparagus. Cut the lemon into wedges. Chop parsley.

Cook the potatoes and asparagus
2

Cook the vegetables

Add potato slices and asparagus to a bowl and toss with 1/2 olive oil, salt and pepper. Place potatoes on a baking tray lined with parchment paper and bake for 20 minutes or until soft. Add asparagus and bake for 5 minutes more.

Recipe 1463, Step 3
3

Prepare the almond-panko mixture

Finely chop almonds.

Mix almonds with panko in a medium bowl.

Prepare the fish
4

Prepare the fish

Prepare a bowl with the flour, another with the egg and a third one with the panko mixture. Pat the fish dry and season with salt and pepper, then dredge in flour, dip in the egg, and then in the panko-almond mixture.

Cook the fish
5

Cook the fish

Heat remaining oil in a wide skillet over medium heat. Fry the fish for about 2 to 3 minutes per side, using a slotted spatula to turn over.

Recipe 1463, Step 6
6

Serve

Divide potatoes into plates, top with fish and garnish with roasted asparagus. Sprinkle with parsley.