NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 large Egg

2 tbsp Almond flour

1 tbsp Extra virgin olive oil

1 cup Asparagus spears

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon zest

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  In a small bowl, combine the almond flour, lemon zest, and finely chopped fresh parsley.

• 3

  Pat the cod fillet dry with a paper towel and season both sides with sea salt and black pepper.

• 4

  Place the cod and asparagus spears on the baking sheet, drizzling everything with the extra virgin olive oil.

• 5

  Press the almond flour mixture firmly onto the top of the cod fillet to create a thick, even crust.

• 6

  Bake for 12 to 15 minutes until the fish is flaky and the asparagus spears are tender and lightly browned.

• 7

  While the fish bakes, soft-boil the egg in simmering water for 6 minutes, then immediately cool in an ice bath and peel.

• 8

  Arrange the roasted asparagus on a plate, top with the crusted cod, and serve with the halved soft-boiled egg.