Quick dinner tonight. Didn’t get started until 6:10pm! Luckily, I had taken 4 Wild Caught Cod fillets out of the freezer last night. I had a bunch of green beans, a spaghetti squash and 4 sweet potatoes waiting to join in a meal, and tonight was the night.
Almond meal has figured heavily in many recipes lately. From cakes to cookies to my creation this evening.
So here’s how it went…
I steamed the green beans then added some garlic salt, pepper, a bit of e.v. olive oil and lemon juice.
Then I steamed the spaghetti squash, then scraped the insides into a pan, added some coconut milk, touch of salt, date sugar, cinnamon and a dash of turmeric. While that was re-heating on low, I sliced the sweet potatoes into strips, tossed them in olive oil, salt, Aleppo pepper and a dash of sumac.
The potatoes cooked in the Big Boss Fryer first… (10 minutes per batch).
Then I prepared the fillets:
Baked Almond-Crusted Cod
- 4 Cod fillets
- 1 Tbs. EV Olive Oil
- 3/4 c. Almond Meal
- 1/4 c. Rye Flour (substitute with Brown Rice flour for GF)
- 2 Tbs. chopped organic Parsley
- 1 Tbs. Nutritional Yeast
- 1 tsp. Sea Salt
- 1/4 tsp. Black Pepper
- Paprika, to taste
Rub fillets with olive oil on both sides.
Mix dry ingredients in a flat dish.
Dip fillets in mixture to coat, then place on tall rack of Big Boss Oil-less Fryer, or preheat oven to 400º F.
Set timer for 12 minutes (14 if fillets are thick). Bake at 400º. Watch so that crust does not burn.
Squeeze lemon on top and serve with veggies and baked sweet potato fries! Voilà! Dinner.
~ To Your Health! ♥