NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

2 tbsp Almond flour

1 tbsp Extra virgin olive oil

1 tsp Lemon zest

1 tbsp Fresh lemon juice

1 clove Garlic

0.5 tsp Dried thyme

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

PREPARATION

• 1

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

• 2

  Pat the cod fillet dry with a paper towel and place it on one side of the baking sheet.

• 3

  In a small bowl, combine the almond flour, lemon zest, dried thyme, minced garlic, and half of the olive oil to create a moist crumble.

• 4

  Press the almond mixture firmly onto the top of the cod fillet to create an even, savory layer.

• 5

  Toss the asparagus spears with the remaining olive oil, sea salt, and black pepper, then arrange them in a single layer next to the fish.

• 6

  Bake for 12 to 15 minutes until the cod is opaque and flakes easily with a fork and the crumble is lightly toasted.

• 7

  Drizzle the fresh lemon juice over the fish and asparagus, and garnish with chopped fresh parsley before serving.