NUTRITION

SERVINGS

INGREDIENTS

6 oz Cod Fillet

1/2 cup Cannellini Beans

2 cups Broccoli Florets

1 tbsp Almond Flour

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Fresh Parsley, Salt, and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the broccoli florets with half of the olive oil, salt, and pepper, then spread them on one side of the baking sheet.

• 3

  In a small bowl, combine the almond flour, chopped fresh parsley, and a pinch of salt and pepper.

• 4

  Place the cod fillet on the other side of the baking sheet, brush with a tiny bit of oil, and press the almond-herb mixture onto the top of the fish.

• 5

  Roast the fish and broccoli for 12-15 minutes until the cod is opaque and the broccoli is tender and slightly charred.

• 6

  While the fish roasts, warm the cannellini beans in a small saucepan with the remaining olive oil, minced garlic, and lemon juice.

• 7

  Use a fork or immersion blender to mash the beans into a creamy consistency, adding a splash of water if needed to reach your desired texture.

• 8

  Plate the white bean mash, top with the herb-crusted cod, and serve alongside the roasted broccoli.