MEDITERRANEAN BAKED COD | easy healthy dinner + paleo gluten-free Keto

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories while still providing creaminess.

black olives

🥗Healthier: green olives

💰Cheaper: canned black olives

Green olives are lower in sodium and can add a different flavor.

Thaw the cod fillets by placing them on a plate in the fridge.

Wipe excess water from the fish with a paper towel.

In a bowl, combine 1 cup of super fine almond flour, 1 teaspoon of salt, 1/4 teaspoon of cardamom, 1/4 teaspoon of chili powder, and 1/4 teaspoon of smoked paprika.

Mix the dry ingredients with a fork until well incorporated.

Crack 2 eggs into a bowl and mix them.

Coat each cod fillet in the egg mixture, then in the flour mixture, ensuring the entire fish is coated.

Set the coated fish on a plate and repeat the process for the remaining fillets.

Mince 2 cloves of garlic and add them to a bowl.

Juice 2 lemons, catching the seeds with your hand, and add the juice to the garlic.

Add 1 tablespoon of drained capers to the lemon garlic mixture and stir.

Slice the third lemon and add the slices to the lemon garlic mixture.

Heat a generous amount of olive oil in a cast iron skillet until hot.

Add the cod fillets to the skillet and cook for 2-4 minutes per side, ensuring not to burn the fish.

Preheat the oven to 350°F (175°C).

Add the lemon garlic mixture and 2 tablespoons of grass-fed butter to the skillet with the cod.

Transfer the skillet to the oven and bake until the fish is juicy and flaky, about 6-8 minutes.

Mince fresh parsley for garnish.

Remove the cod from the oven and serve it directly from the cast iron skillet or transfer to another dish for presentation.

Sprinkle with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens