Sunday, April 12, 2015

The Almond Parmesan Crusted Cod Experiment!


I realized this morning that I have been waiting for things in my life to calm down so that I can sit and complete this post that I have had saved in my drafts for about a month now.  Ya know what? I am now learning that often times life doesn't just calm down.  Instead I am now living within the chaos of this beautiful amazing life that God has given me.  

So......here we go.  I eat quite a bit of fish since the Omega 3's calm inflammation.  It can get a bit boring and goodness knows I don't like boring when it comes to what's on my plate.  I experimented with crusted cod but, instead of bread crumbs or flour, I used finely ground almonds.  What I came up with was absolutely delicious and added even more anti-inflammatory benefits because of the Omega 3's in the almonds.  It has  become one of my husbands favorite meals!

First, I ground up almonds to a fine consistency in my mini food chopper.



Then, I placed the almonds in one bowl with Parmesan cheese, salt and pepper and mixed them together.



Then I beat egg whites with a touch of Dijon in the next bowl, and in the last bowl was more Parmesan cheese.  I dipped the cod in each bowl starting with the almond/Parmesan bowl making sure to coat all sides of the cod.  



Then, placed them in a casserole dish that had been lightly sprayed with olive oil.



I baked them in a 375 degree oven for 25 minutes.  Cooking time depends on the size of your fillets.  Insert a meat thermometer to make sure the cod gets to 130-135 degrees Fahrenheit.  



Enjoy :) 


Almond Parmesan Crusted Cod

1 cup almonds
1 cup Parmesan
1/2 teaspoon salt
1/4 teaspoon pepper
2 egg whites
1 teaspoon Dijon Mustard
4 Cod Fillets

Grind almonds in a mini chopper until finely chopped.  Pour into a bowl and mix with 1/2 cup Parmesan cheese, salt and pepper.

In another bowl, beat 2 egg whites together with Dijon mustard.

In a third bowl put the remaining 1/2 cup Parmesan cheese.

Dip each piece of cod in first the almond/Parmesan mix coating on each side.  Then into the egg white/Dijon mixture, coating on each side.  Then lightly coat each side with the Parmesan in the third bowl.  

Place coated cod in a casserole dish that has been lightly sprayed with olive oil.  Bake uncovered in a 375 degree oven for 20-25 minutes.  Make sure cod reaches an internal temperature of 130-135 degrees by inserting a meat thermometer in the center of the cod.  






4 comments:

  1. Oh wow that sounds amazing and gluten free way to have breaded fish. I am going to make thism thank you for sharing :)

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  2. Wow this sounds amazing and a great way to eat gluten free breaded fish. ...I sm going to try. Thank you for sharing!

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    Replies
    1. It turned out so good. Hope you enjoy this Cindy :)

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  3. This is something Andrew could eat. He's very limited on carbs (no simple), dairy (except for aged cheese) free, gf. Might be a good coating on chicken too.

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