NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

0.75 medium Russet potato

2 tbsp Almond flour

0.5 tsp Garlic powder

0.25 tsp Paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.75 tbsp Avocado oil

1 wedge Lemon

1 tsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 425°F and line a large baking sheet with parchment paper.

• 2

  Slice the russet potato into thin, even wedges and place them in a bowl.

• 3

  Toss the potato wedges with half of the avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

• 4

  Roast the potatoes for 15 minutes, flipping halfway through to ensure even browning.

• 5

  While potatoes roast, pat the cod fillets completely dry with a paper towel.

• 6

  In a shallow dish, combine the almond flour, garlic powder, paprika, sea salt, and black pepper.

• 7

  Press each side of the cod into the almond flour mixture until well-coated.

• 8

  Move the potatoes to one side of the baking sheet and place the fish on the other side, drizzling the remaining oil over the fish.

• 9

  Bake for an additional 10 to 12 minutes until the fish flakes easily with a fork and the potatoes are golden and crisp.

• 10

  Garnish with fresh parsley and serve immediately with a fresh lemon wedge.