Almond-Crusted Cod

with Roasted Red Potatoes and Asparagus

  • 25 min
Under 600 calories
Fish
Gluten
Nut
Customer Favourite
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)
1
Egg(s)
1
Lemon(s)
3 tbsp
Olive Oil (not included)
1/2 cup(s)
Panko
4 g
Parsley
350 g
Red Potatoes
1/2 cup(s)
Unbleached Flour
Nutritional facts
Serving per portion
Amount / Serving
Calories
592 kcal
Total fat
18 g
Saturated Fat
3 g
Sodium
497 mg
Total Carbohydrate
74 g
Fiber
10 g
Sugar
7 g
Proteins
39 g

Instructions

Prepare the ingredients
1

Preheat oven to 400 F

Prepare the ingredients

Wash and thinly slice potatoes. Remove ends of asparagus. Finely chop almonds. Mix almonds with panko. Cut the lemon into wedges

Cook the potatoes and asparagus
2

Cook the vegetables

Add potato slices and asparagus to a bowl and toss with 1/3 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

Prepare the fish
3

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
4

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. Serve alongside the vegetables and garnish with parsley and lemon wedges.