NUTRITION

SERVINGS

INGREDIENTS

4 oz cod fillet

0.25 cup almond flour

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

0.25 cup plain Greek yogurt

1 tbsp fresh dill

1 tbsp lemon juice

1 tsp lemon zest

1 cup asparagus

PREPARATION

• 1

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

• 2

  Pat the cod fillets very dry with a paper towel; removing moisture is the secret to a crispy almond crust.

• 3

  In a shallow bowl, whisk together the almond flour, garlic powder, onion powder, sea salt, and black pepper.

• 4

  Lightly brush the cod with olive oil, then press each side into the almond flour mixture until evenly coated.

• 5

  Place the coated cod and the asparagus spears onto the prepared baking sheet in a single layer.

• 6

  Bake for 12 to 15 minutes, or until the fish flakes easily with a fork and the crust is beautifully golden.

• 7

  While the fish bakes, prepare the sauce by stirring together the Greek yogurt, chopped fresh dill, lemon juice, and lemon zest in a small bowl.

• 8

  Plate the crispy cod alongside the roasted asparagus and finish with a generous dollop of the lemon-dill sauce.