NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

2 tbsp almond flour

1 tsp lemon zest

0.5 tsp dried parsley

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp extra virgin olive oil

1 bunch asparagus

0.5 medium lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

• 2

  Trim the woody ends off the asparagus and place them on one side of the sheet pan. Drizzle with half of the olive oil and a pinch of sea salt and pepper, tossing to coat.

• 3

  In a small bowl, combine the almond flour, lemon zest, dried parsley, garlic powder, and the remaining sea salt and pepper.

• 4

  Pat the cod fillets dry with a paper towel and place them on the other side of the sheet pan. Brush the tops of the fish with the remaining olive oil.

• 5

  Press the almond flour herb mixture firmly onto the top of each cod fillet to create an even crust.

• 6

  Bake for 12-15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender.

• 7

  Squeeze the fresh lemon juice over the fish and asparagus before serving hot.